Melt the butter in a pan and add the flour.
Let the flour brown slightly and add the milk while stirring.
Season with salt and pepper and stir until a smooth, lump-free sauce is formed.
Mix half of the béchamel sauce with the mussels and shrimp.
Add a little of the juice from the piquillo peppers for extra flavor.
Fill the peppers with the seafood mixture and place them in an oven dish.
Cover with the remaining béchamel sauce and sprinkle generously with grated cheese.
Bake in a preheated oven at 180°C until the cheese is golden brown.
Storage and serving
Serve these stuffed piquillo peppers warm, as an appetizer or as a main course with a fresh salad. Leftovers can be stored in the refrigerator for up to 1 day and gently reheated in the oven. Conclusion
These piquillo peppers filled with mussels and shrimp are creamy, full of flavor, and perfect for special occasions or a luxurious meal at home. A recipe guaranteed to impress.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry.
Can I prepare this dish in advance?
Yes, you can fill the peppers and store them covered in the refrigerator until you bake them.
