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Melt In The Mouth Stuffed Mussels

Serves 2 as an appetizer or 1 as a starter
Level of Difficulty: Medium


8 mussels without shells
½ bowl of grated cheddar
60grms seasoned Flour
125grms fine breadcrumbs
1 egg white
16 black olives pitted
Oil for frying
½ Big size tomato not too ripe
1 lemon cut into quarters
4 bamboo skewers
Parsley for garnish


Slit open and clean mussels (make sure there are no crabs or any fish residue inside the mussels), rinse under cold water.
Pat dry with paper towels.
Stuff each mussel with cheese.
Chill in fridge for 10 minutes
Take mussels out from fridge
Heat oil for frying
In a small bowl beat egg white until frothy
In another bowl mix seasoned flour with breadcrumbs
Dip stuffed mussels into egg white and then breadcrumbs mix and fry in hot oil for about 2 minutes or until golden, remove and drain on paper towels.
Please be careful, do not fry mussels for too long, as this will make them chewy.

To serve:
Place half tomato in the middle of platter.
On each bamboo skewer thread 1 mussel, then 1 olive, then 1 mussel, then 1 olive.
Pick skewers on the tomato, arrange lemon quarters and garnish with some parsley.

Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.

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