Stuffed mussels

 

2 servings (40 units)

• 450 g mussels
• 60 ml white wine

Ingredients for the stuffing

• 50 g chorizo
• 30 ml chopped parsley (or fresh cilantro, to taste)
• 2 garlic cloves, minced
• 1 French shallot, chopped
• 30 ml capers, chopped
• 60 g butter, melted
• 60 ml breadcrumbs

1. In a large saucepan, place the mussels and the white wine.
2. Cover and simmer 3 to 4 minutes until all the mussels have opened.
3. Remove the upper shell from each of the mussels and place them on a baking sheet (a little coarse salt on the sheet will help stabilize the shells).
4. In a food processor, finely chop the chorizo, parsley, garlic, shallot and capers.
5. In a bowl, combine the chorizo mixture, melted butter and breadcrumbs.
6. Stuff each of the molds with 5 ml of mixture and broil for 1 to 2 minutes to brown the breadcrumbs and serve.

BON APPÉTIT