Seafood stuffed peppers

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.

SERVING

• 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.