By Elissa Wa
Clean the mussels and remove the seaweed.
Warm up a glass of white wine in a pot. When boiling, add the mussels, cover, and cook for 2 minutes. Drain and reserve the liquid.
Separate the mussels from their shells and save the shells.
Blend the mussel meat, prawns, and anchovies into a coarse paste.
Make the béchamel: melt the butter, toast the flour for a couple of minutes, then gradually add the milk while whisking. Cook over low heat for 20-30 minutes.
Cool the béchamel and fill the shells with it using a spoon.
Coat the filled shells with flour, then egg, and finally breadcrumbs.
Fry the coated shells at 190°C for 1-2 minutes.
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By Elissa Wa
This recipe is ready in 60 and features white wine, butter, flour and other delicious ingredients. Contains 600 calories total.
Clean the mussels and remove the seaweed.
Warm up a glass of white wine in a pot. When boiling, add the mussels, cover, and cook for 2 minutes. Drain and reserve the liquid.
Separate the mussels from their shells and save the shells.
Blend the mussel meat, prawns, and anchovies into a coarse paste.
Make the béchamel: melt the butter, toast the flour for a couple of minutes, then gradually add the milk while whisking. Cook over low heat for 20-30 minutes.
Cool the béchamel and fill the shells with it using a spoon.
Coat the filled shells with flour, then egg, and finally breadcrumbs.
Fry the coated shells at 190°C for 1-2 minutes.
Calories per Serving: 600
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