Introduction
These seafood-filled piquillo peppers were born from pure improvisation. I was in the mood for mussels, but wanted to prepare them in a different way. The result? An intensely flavorful dish that suits seafood and stuffed pepper lovers perfectly.
Inspired by classic spice combinations and rich flavors, these peppers are creamy, full-bodied, and irresistible. If this recipe isn't in your collection yet, it is high time to add it.
Ingredients
For the filling
1 kg mussels
12 large raw prawns
1 jar of piquillo peppers
Grated mixed cheese
For the béchamel sauce
500 ml milk
30 g butter
75 g flour
Salt and pepper to taste
Preparation
Steam the mussels open in a splash of white wine with a bay leaf. Let them cool and remove them from the shells.
Finely chop the mussels and the raw prawns and set aside. Prepare the béchamel sauce:
