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Easy Recipe For Seafood Lovers

If you love stuffed mussels, you no longer have to visit an overpriced restaurant ever again! Today we are going to teach you a simple 
way to bake stuffed mussels in less than 30 minutes.

Ingredients

• 2 pounds mussels (medium, fresh, scrubbed and de-bearded)
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• 3 tbsp olive oil
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• 2 gloves garlic (chopped)
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• ¼ tsp red pepper flakes
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• ½ cup white wine
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• 3 sprigs thyme (fresh)
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• 1 cup onion (diced)
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• 4 Roma tomatoes (diced, seeded)
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• 2 tbsp butter (unsalted)
• · ½ cup whole milk (unchilled)
• · 2 cups panko bread crumbs
• · 1/8 tsp nutmeg (freshly grated)
• · 1 tsp sea salt
• · 1 tsp black pepper
• · 2 tbsp Italian parsley
•  1 lemon

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• Start by cleaning the shells and de-bearding them.
• Set your cast-iron pot to high heat
• Add garlic, red pepper flakes and thyme. Simmer with white wine and a teaspoon of olive oil.
• Cover the pot and cook for up to 8 minutes, or until all mussels have opened.
• Remove mussels from the pot. When they have cooled, remove any shells that did not open.
•  Remove the flesh of the cooked mussels and chop. Rinse the shells and put side for service
• Strain the liquid  in a bowl for later use.
• Place the pot over medium-high heat and add the remaining two teaspoons of olive oil. Once the oil is heated, add the onions and bell peppers. Sautee for up to 5 minutes. Add garlic cloves, serrano, and tomatoes. Cook for two minutes
• Add butter and flour. As the butter starts melting, add the milk and the cooking liquid from the bowl. Make sure the mixture is creamy. Add the mussels and some breadcrumbs,  combine gently.
• Adjust the rack in your oven,6 inches below the element. Preheat the oven to broil.
• Separate, rinse, and dry the mussels.
• Take a serving platter (ovenproof) and spread it with rock salt. Now it’s time to stuff the mussels with two to three tablespoons of the mussel and vegetable mixture.
• Cover the mussels with the remaining breadcrumbs and place them on the platter. Season with nutmeg, salt, and pepper.
• Place the platter under the broiler and broil until golden brown.
• Once baked, sprinkle some parsley and squeeze lemon over the mussels. Enjoy!
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