Perk Up Stuffed Mussels with Spicy Cheesy Cream Sauce

by Ysmael Suarez
Seafood | March 12, 2019

Recipe by Nina Daza-Puyat
Photographed by Mike Cuevas of Studio 100

Ingredients :

5 servings
1 kg Fresh Mussels (Medium)
0.5 cup Water
For Tuna Béchamel Cream Sauce
3 tbsp Butter
3 tbsp Flour
1 cup Full Cream Milk
0.25 cup Mussel Stock
1 can Spanish-Style Tuna Chunks, drained
Salt and Ground White Pepper, to season
For Topping
1 cup Quick-Melting Cheese, grated

Procedure :

  • 1
    Wash fresh mussels in a bowl, rubbing each shell with your hands until no longer slimy. Change water 2-3 times until it runs clear.
  • 2
    Transfer mussels to a medium pot with ½ cup water. Bring water to a boil and simmer for 3-4 minutes until shells open. Remove from heat and let cool. Reserve ¼ cup of mussel stock.
  • 3
    Open shells and leave only the shell with the mussel meat. Carefully pull out the “beard” from the meat, if present. Set aside mussel halves and discard empty halves.
  • 4
    Make the tuna béchamel cream sauce. In a medium frying pan, heat butter and add flour. Heat over low heat while stirring with a fork, about three minutes.
  • 5
    Pour milk and mussel stock into the pan. Stir using a wire whisk until smooth. Remove from heat when thick then set aside.
  • 6
    Put the tuna chunks into a bowl and mash until fine (remember to remove carrot, bay leaf, and peppercorns from the can). Mix tuna with cream sauce then season with a pinch of salt and ground white pepper. Transfer to a bowl and let cool.
  • 7
    About 10 minutes before serving, spread tuna béchamel cream sauce over the mussel halves. Top generously with quick-melting cheese.
  • 8
    Bake in a preheated 375 ̊F oven or toaster oven for 4-5 minutes until cheese melts. Serve immediately.