Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg mussel (s), (mussels)
- 2 shallot (s)
- 0.25 liter ¼ white wine, drier
- 2 sprigs thyme
- 30 g butter
- 100 g ham, serrano
- 2 tablespoon flour
- 50 g butter
- 1 egg (s), devious
- Breadcrumbs
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Dice shallots and sweat in butter, add thyme, deglaze with white wine and bring to the boil briefly. Add the cleaned mussels and cook until all the mussels are open.
- Remove the mussels from the broth and let them cool down.
- Melt the rest of the butter in a small saucepan, add the flour and some mussel stock and cook a thick bechamel.
- Now remove the mussel meat from the shells and chop finely. Finely cut the ham and mix with the mussels in the bechamel. This farce is now filled into half clam shells and smoothed out. Dip the mussels in egg and then in breadcrumbs and fry until golden brown.
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