Stuffed Mussels (Mejillones Relleñadas)

• 25 mussels, cleaned and debearded
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, crushed
• 1/4 cup ham, finely diced
• 1/4 cup flour
• 1/4 cup white wine
• 3/4 cup milk
• 3 tablespoons chopped parsley
• grated parmesan cheese to top
• salt and pepper to taste

Place the mussels in a pot of cold water and bring to the boil.  When they are open, remove from the heat to cool.  Be careful not to overcook.  When they are cool enough to handle, remove the meat and chop (not too finely) and reserve half of the mussel shell.
Heat the butter and olive oil in a sauce pan and add the onions, salt and pepper.  Add the garlic and cook until translucent.
Add the ham and cook for another 2 minutes over medium heat.
Add the flour and cook out for a few minutes, then add the white wine and cook for two minutes, and then gradually add the milk.
Add the chopped mussel meat and the parsley.
Place a spoonful on the reserved mussel shell.
Top with parmesan cheese and bake in a 180c (fan forced) oven for 10 minutes until the cheese has melted.


Source:

http://trissalicious.com/2009/12/01/stuffed-mussels-mejillones-rellenadas/