Stuffed Mussles

Summer in Manhattan can start to ware on a person after a while.  To me, this oppressive heat is completely useless unless I am on a beach or by a pool (a mentality that I learned from my mom at an early age).  However, in reality, I am in the concrete jungle/sauna/heat box that is Manhattan in August.  So in order to "cure" my desire to be at a beach, I decided I needed to cook a dish that reminded me of the beach and the summer so I decided on Mussels! I've never cooked with mussels and I was a little nervous at first to buy good muscles that wouldn't give me food poisoning the next day.  I hit up Whole Foods (aka Mecca) and found these great mussels - 2lbs for $5.99 - sold.  Since the texture of mussels alone can start to make me a little queasy after half a dozen, I thought, why not make them into a stuffed mussel?!

Stuffed Mussels
2 lbs Mussels
2 tbsp Butter
2 Garlic Cloves
1/4 Onion, diced
1/4 cup of Ham, diced
1/4 cup Flour
1/4+1/8 cup Fat Free Milk
1 tbsp Parsley
Parmesan Cheese (grated)

**First things first, when buying muscles, go through each one, clean the shell with a brush and set aside.  If ANY mussels are already open, get rid of them, that means they're dead and will make you feel dead in a matter of hours.**

> In a large pot, fill with enough water to cover the mussels.  Cook on high until the mussels start to open, remove opened mussels as you go and set aside to cool.

>Once all your mussels are open, start on your "stuffing"....in a saucepan, melt the butter and add in your garlic and onion.  Cook for about 5 minutes on a medium/high heat.

> Add in your diced ham and cook for another 3 minutes.

> Add in your flour, stirring constantly for about 2 minutes, until the flour is completely incorporated in your onion mixture.

> Slowly start to add in your milk, stirring constantly.  Let cook on a low/medium heat until the mixture becomes more like a paste form (a roux).  At that time add in your parsley and chopped mussel meat. (** Once the mussels have cooled, remove all of the meat from the shells and dice up with a sharp knife - RESERVE SOME SHELLS!)

> Cook for about a minute and remove from the heat.

> In your reserved (and cleaned) shells, scoop out your mussel mixture, and top with a sprinkling of Parmesan Cheese.  Cook in an oven at 350 degrees for about 4 minutes (just enough to melt your cheese).

 This is an extremely impressive looking appetizer and is SO tasty as well! The combination of ham and mussel meat flavors is incredible and the texture is addictive!  You could also serve these on toasted baguette slices or with crackers - I just found the in-shell look to be really cute :)

ENJOY!