Mussels Stew

Ingredients

• • 1 kg mussel meat
• • 2 tbsp vegetable oil
• • ½ cup white wine (or white light beer)
• • 1 red pepper, finely diced
• • 2 medium sized onions, diced
• • 2 garlic cloves, finely chopped
• • 2 cups mussel broth
• • 3 cups water
• • 2 tbsp paprika
• • 1 tsp oregano
• • ½ grounded cumin
• • Parsley, finely chopped
• • 5 tbsp dry milk (or 3 cups milk, or 1 cup cream + 2 cups water)
• • 2 cups breadcrumbs (or 3 ½ bread pieces)
• • 4 tbsp grated cheese
• • 1 hard-boiled egg, grated (optional)
• • Salt and pepper

Preparation

Cook the mussels in 1 liter of salted water. Set aside the mussels and the broth in separate recipients.
Dissolve the dry milk in 3 cups of water (can be replaced by 3 cups milk, or 1 cup cream and 2 cups water).
On a skillet at medium heat, stir fry the onion, garlic and red pepper until the onion is translucent. Add paprika, oregano and cumin. Season with salt and pepper.
Add white wine and 2 cups of the mussel broth, let it cook for 10 minutes.
Preheat oven at maximum temperature.
On a blender, mix bread, milk and grated cheese.
Add this mix to your preparation and stir constantly.
Add chopped parsley, mussels and mix all together before bringing in the rest of the ingredients. Set aside.
Pour the mix into individual clay pots (or a pudding tray) and garnish with grated cheese and a grated boiled egg on top (optional).
Gratinate for 5 to 10 minutes. Take out of the oven, let it rest por a couple of minutes and serve.