- 3/4 cup dry white wine
- 1 tablespoon lemon juice
- 18 mussels, cleaned, scrubbed and beards removed
- 1 tablespoon olive oil
- 2 tablespoons minced tasso
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- 2 tablespoons chili sauce
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 4 tablespoons flour
- 2 large eggs
- 2 tablespoons water
- 1 cup bread crumbs
- 2 tablespoons grated Manchego, or Parmesan
- Olive oil for frying
- Roasted Garlic Aioli 
- In a heavy-bottomed pot set over a medium-high heat, add the wine, lemon juice, and the mussels. Cover the pot and bring to a boil. Turn off the heat and remove the mussels. Remove the mussels from their shells, and roughly chop them. Separate 9 mussel shells so that you will have 18 half shells. Strain and reserve the cooking broth.
- In a sauté pan over a medium-high heat, heat the olive oil. Add the tasso and cook, stirring until the fat is rendered, about 2 minutes. Add the onions and cook for 3 minutes. Add the garlic and cook for 1 minute, stirring. Add the chopped mussels, chili sauce, parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 5 minutes, stirring, and fill the reserved mussel shells half way with the stuffing.
- In a medium saucepan, melt the butter over medium-high heat. Add the flour and stir to make a light roux, being careful not to let it brown. Slowly add the reserved mussel broth and the remaining salt and pepper, whisking constantly. Bring to a boil, then reduce to medium-low and simmer for 5 minutes. Remove from the heat and let cool.
- With teaspoon, place a dollop of the sauce over each mussel, and seal the edges with the cupped side of the spoon. Refrigerate for 1 hour.
- In a small mixing bowl whisk together the eggs and water. In a separate bowl, combine the bread crumbs and cheese. Remove the mussels from the refrigerator, and dip each mussel, stuffing side down into the egg wash, followed by the bread crumbs.
- Heat the oil in a deep fryer or deep sauté pan to 360 degrees F. Fry the mussels in batches, stuffed side down, until golden brown, about 2 minutes. Serve hot with the Roasted Garlic Aioli.