Mijillones (Stuffed Mussels)

Intructions:

1. Heat some olive oil in a pan, add onion and garlic. Add mussels. Deglaze with white wine. Add stock. Cover. Simmer until mussels open. Drain. Keep the broth of the mussels.
2. Get the meat of the mussels. Reserve the good shells.
3. Mince the meat of the mussels. Clean and wash the shell of mussels.
4. In a saute pan, make a roux. Mix butter and flour. Remove the roux and reserve.
5. In the same pan, add olive oil. 
6. Add garlic, onion and tomato. Season. Deglaze with white wine. 
7. Add roux. Season. 
8. Add stock, lemon juice. Adjust the taste.
9. Add parsley.
10. Put this mixture in the half shell of mussels. Chill.
11. In a pan, toast the breadcrumbs on a medium high heat or in oven.
12. Add the toasted breadcrumbs to the stuffed mussels.
13. Oven for 5 minutes at 350 F.
14. Grill half of lemon for garnish.