Chef Don’s Kitchen Recipe File  
RECIPE NAME: Mussels Madrid - Preparation Original Date:
DIRECTORY: Appetizers Hot 2/22/96
    Revision Date:


18 each

72 each


mussel shells 18 each 72 each  
Mussels Minced in Red Sauce 7 ½ oz wt 30 oz wt  
Béchamel for Mussels as needed as needed  
Bread Crumb Mix 1 cup, 1 TBSP 4 ¼ cups  
eggs, whipped 2 each 8 each  

Fill the shells half full of the mussel/tomato mix.

Fill the rest of the way with Béchamel. Be sure to completely cover and seal the tomato mix.

Dip into eggs.

Roll in Bread Crumb Mix, coating well on all surfaces.

Place on parchment lined sheet pan.

Refrigerate at least 1 hour for mussels to firm up before frying.