120 min
Ingredients for 5 portions
Ingredients for portions/units
Langoustine 0.08 kg
Bulk mussels, frozen 0.03 kg
Txuri flour (R) 0.05 kg
Eggs 0.3 ud
Breadcrumbs 0.05 kg
Margarine 0.007 kg
Txuri flour (R) 0.007 kg
Ground white pepper 0.0 g
Ground nutmeg 0.0 g
Table salt 0.5 g

For the peppers:

  • Fry the peppers superficially until they are softened and allow to cool.
  • Open the peppers from top to bottom with a pair of scissors.
  • Seed the peppers but do not remove the stem.

For the filling:

  • Peel and chop the prawns.
  • Sauté the mussels with a little fumet until they all open.
  • Remove the mussels from their shells and mince.
  • Make a béchamel sauce with the roux previously used to cook the prawns and the mussels.
  • Pour the béchamel sauce into a tray and cover it with cling film. Ensure that the cling film is in contact with the top of the sauce to prevent it from drying out.
  • Allow to cool in the blast chiller and save for later.


  • Place the béchamel sauce into a piping bag.
  • Fill the peppers and cover with breadcrumbs in order to seal the peppers back together.
  • Fry in hot olive oil. Be careful not to fill the frying pan too much to avoid the temperature of the oil dropping.
  • Place the stuffed peppers on a tray covered with absorbent paper to drain the excess oil.
Nutritional information (1 portion)
Fiber 1.24 g
Saturates 5.0 g
Monounsaturated fatty acids 24.55 g
Polyunsaturated fatty acids 3.41 g
Cholesterol 66.14 mg
Calcium 88.64 mg
Iron 2.07 mg
Zinc 1.45 mg
Vitamin A 87.39 ug
Vitamin C 37.88 g
Folic acid 22.56 ug
Salt (Sodium) 238.05 mg
Sugars 1.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.