Crumbed mussels stuffed with coriander pesto

Name: Crumbed mussels stuffed with coriander pesto
Cuisine: European, British
Ingredients: 20 Mussels, fresh (Main); ½ cup Cream cheese; ¼ cup Coriander pesto (Main); ¼ cup Flour, to dust; 2 Eggs, lightly whisked and seasoned with salt and pepper; 2 cups Panko breadcrumbs; 1 serving Oil, for frying; 1 Lime, to squeeze; 1 serving Chilli sauce, for dipping, optional

5 steps

Updated at: Thu, 17 Aug 2023 06:00:46 GMT

Nutrition balance score

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Ingredients

0 servings

20mussels

fresh, main

½ cupcream cheese

¼ cupcoriander pesto

main

¼ cupflour

to dust

2eggs

lightly whisked and seasoned with salt and pepper

2 cupspanko breadcrumbs

1 servingoil

for frying

1lime

to squeeze

1 servingchilli sauce

for dipping, optional

Instructions

Step 1

Pour ½ a cup of water in a large saucepan and put the lid on. Bring to a boil then add the mussels and steam until opened. Remove from the liquid. When cool enough to handle, remove mussels from the shell.

Step 2

Combine the cream cheese and pesto in a small bowl. Stuff each mussel with this mixture and press closed.

Step 3

Dust them in flour, dip in egg then breadcrumbs. Place on baking paper in the fridge until ready to cook.

Step 4

To shallow-fry, cover the base of a frying pan with oil. Add the mussels in batches, frying for 2 minutes each side until crispy.

Step 5

Serve hot with a squeeze of lime and chilli sauce if wanted.

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