1. Clean the mussel shells very well (you´ll need to use them later)

2. Place the mussels in a pan and add the white wine then cook with the lid on

3. When the mussel shells have opened remove the flesh and place on a plate (put the shells to one side for use later)

4. Chop the onion and peppers finely and sauté in 3 tbsp olive oil then peel and chop the tomato, add to the mixture and season with salt

5. Chop the mussels finely and add to the mixture

6. Fill the mussel shells with the mixture and top with bechamel (see below for instructions on how to make bechamel)

7. Cover with flour, beaten egg and the breadcrumbs (not the shell) and fry in hot oil until the breadcrumbs are golden

 

Tips and ideas:

• Bechamel recipe: For the bechamel you will need flour, butter, milk, salt and pepper. Melt 5 tbsp butter in a pan then add 6 tbsp flour gradually stirring it into the butter to make a smooth paste. Then add the milk little by little stirring constantly. Season with salt and pepper and leave to cool
• Scrub the mussel shells with a toothbrush to get them really clean.
• Serve with cold lager.