Shrimp and mussel meatballs

by Greco Roots

Shrimp and mussel meatballs

10 large shrimps
10 mussels 
A small tomato 
A sun-dried tomato
1/2 tablespoon mustard
1/3 parsley
3 tablespoons flour, plus some extra for frying
3 tablespoons melba toast, grated
1 medium red pepper
1 medium green pepper
1 medium onion
2 tablespoons extra virgin olive oil Greenolia Premium


  1. Cut the shrimps, mussels, tomato, and peppers into small pieces. Chop the sun-dried tomato and parsley. Finely chop the onion.
  2. Sauté the onion and peppers with a little salt to wither and then, set aside until cool.
  3. In a bowl, add all ingredients and mix well. Transfer in the fridge for at least half an hour. 
  4. Shape the meatballs, flour them, and shake off excess flour. Fry the meatballs in a saucepan with plenty of olive oil until golden. 
  5. Transfer onto kitchen paper to absorb the extra olive oil.

Serve them with French fries or rice. A soft sauce will take the shrimp and mussel meatballs to another level!


Credits: Andie_and_eliz


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