Eggs stuffed with mussels

What I like most about summer is that the days are very long and the activity at home is hectic. The downside is that you have to have a little forecast because we may be so tired at dinner that we don't even feel like cooking.

A good resource is to have boiled eggs in the fridge. In a moment you can have a complete salad, a pate or some stuffed eggs.

By now surely everyone knows the famous tuna stuffed eggs, so to vary the diet a bit, today we are going to fill them with leek and mussels.

They also serve as appetizer. Accompany them with some brie cheese and york ham croquettes, a bit of Serrano ham and some grissini and the beer hour will be quite a party.

Eggs stuffed with mussels

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The eggs stuffed with mussels are very easy to make and serve as an aperitif, a party or a second course.

• Mayra Fernandez Joglar

• Recipe type: snacks
• Rations: 2 or 3

• Preparation time: 1:10 p.m.
• Cooking time: 11M
• Total time: 1:21 p.m.

Ingredients

• 4 boiled eggs
• 50 g leek
• 10 g oil
• 1 can of mussels to the natural
• Parsley
• Salt and pepper

Preparation

1. Wash the leek very well and cut it into large pieces, put it in the glass and chop it during 7 seconds at speed 5. Lower the chips onto the blades. Add the oil and program 10 minutes, 100º and spoon speed.

2. While peeling the eggs and cutting them in half, remove the yolk and reserve.

3. When the leek is poached add 3 of the yolks, 4 mussels and the parsley. Season and mix everything during 5 seconds at speed 5. Lower the chips onto the blades.

4. Fill the gaps of the whites with the preparation obtained. Let cool in the fridge for at least 1 hour.

5. When serving, place a mussel in each half and put a toothpick on them so they don't fall off.

Equivalences with TM21

Further information: Brie and York ham croquettes / Breadsticks