Velvety mussel meatballs: an appetizer to make with your Treager barbecue

INGREDIENTS:

• 1 clove of garlic
• Parsley to taste
• ½ glass of white wine
• Crumb of stale bread to taste
• Fresh red pepper to taste
• 40 g of Parmigiano Reggiano
• 2 eggs
• Pepper to taste
• 1 kg of mussels
• 40 g of EVO oil
• 500 g of cannellini beans
• 1 shallot
Vegetable broth to taste
• 500 ml Cream
• Rosemary to taste
• Salt
taste

COOKING TOOLS

• Traeger Pellet Barbecue
• Traeger Oak Pellets

PROCEDURE:

• Preheat the Traeger barbecue to 250ºC, indirect cooking.
• Carefully clean the mussels, put them in a pan with a clove of garlic, a spoonful of chopped parsley, the red pepper cut into small pieces and the white wine.
• Place the pan on the grill, close the lid and let the mussels open.
• In the meantime, chop the shallot and fry it in EVO oil over a low flame, add the cannellini beans, the chopped rosemary, the broth, the salt, pepper and season.
• Blend until obtaining a homogeneous cream and, if necessary, add fresh cream until a creamy consistency is obtained. (Keep warm)
• Drain the mussels and filter the cooking liquid with a sieve. In a bowl place the shredded breadcrumbs, the grated Parmesan cheese, half a clove of minced garlic, two tablespoons of minced parsley and the EVO oil.
• Shell the mussels, chop them coarsely and add them to the rest of the ingredients.
• Mix everything together and, if the mixture is too dry, add the cooking liquid from the mussels. Pepper to taste. Form small meatballs which will be cooked in a pan moistened with a drizzle of oil for 10 minutes at 200º
• Pour the velvety soup into a bowl and garnish with the mussel balls.