MUSSELS TAPAS

By ALICJA

Serve a dry sherry.

Ingredients

• 1 tbsp olive oil
• 1 shallot,finely chopped
• 4 cloves garlic,minced
• 3.3 lbs mussels,rinsed
• 1 cup dry sherry
• 6 or 7 stalks Italian parsley,stems removed and finely chopped
• 1/2 cup Asiago or manchego cheese,grated
• 1 tsp paprika
• 1/2 cup pimento(rosted red pepper,peeled),finely chopped
• 1/2 cup bread crumbs
• Bechamel Sauce
• 1 tbsp butter
• 1 tbsp flour
• 1 cup milk,warm

Preparation

Step 1

In large pot with a tigh-fitting lid,heat the oil,then add the shallot and half of the garlic.Cook one min.or until the garlic is fragrant.Add the mussels and sherry,replace the lid,and steam the mussels for 5-7 min. or until they are opened.Discard any mussels that do not open.Strain the mussels through a large strainer,reserving the cooking liquids.Let the mussels cool 10 min.,then remove the meat from the mussels.Reserve 50 of the shells,clining them throughly of any beard,tendon,or meat.Dry the shells with a paper towel.
Chop the mussel meat finely.Remove it to a bowl and add the papsley,cheese,remaining garlic,paprika,and pimento.Mix thoroughly,then chill half an hour.
To make the bechamel: In a medium pan,heat the butter until it is foaming,then stir in the flour.Cook for 1-2 min.,stirring often.Add the milk,reduce the heat to low,and cook until thickened.Add 1/2 cup of the reserved mussels cooking liquit and stir,and cook 1-2 more min.,or until thick.
Add half of the bechamel to the mussel mixture and stir to combine.Carefully stuff the half mussel shells with the mixture,packing it in firmly.With a small pastry brush or palette knife,cover the top of the shell with the remaining bechamel,effectively sealing the filling into the shell.Dredge the top of mussels(the bechamel side)with the bread crumbs.Cover thoroughly and chill the mussels for 1 hour,or until you are ready to serve them.
Heat a fryer to 325 F and gently drop the mussels into the oil.Do not overcrowd the mussels.Fry until the bread crumbs are just beginning to turn golden brown,about 2 min.Be caerful not to overcook the mussels or the filling will melt and fall out.You can test the cooking time with one mussel to start.Repeat until all are cooked.Serve immediately.Serve on olive oil and parsley .