120 min
Ingredients for 5 portions
Ingredients for portions/units
Langoustine 0.08 kg
Bulk mussels, frozen 0.03 kg
Plain flour 0.05 kg
Eggs 0.3 ud
Breadcrumbs 0.05 kg
Table salt 0.0 g
Olive oil 0.15 l
Margarine 0.007 kg
Plain flour 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.