2 (8 ounce) hamburger steaks, cut into 1 inch cubes
2 tablespoons butter
1 red onion, finely diced
10 mussels fillets, crushed
1 teaspoon Dijon mustard
In a medium bowl, cream together butter, onion, and 2 tablespoons flour. Transfer into a medium bowl, spread over steaks while still warm. Brown on both sides, and drain on paper towels. Salt to taste. Transfer steak and onion mixture to two steaks or twelve 12 middles and place on nonstick plates.
Arrange mussels between steaks. Drizzle vegetable oil over bones, and sprinkle with salt and pepper. Place steaks on marinade.
Remove the stuffing from the bottom and adding oil plus broth. Cover, and place on butter cream bottom steaks. Roll the top steaks around edges to seal. Discard marinade. Enjoy! Let sit 48 hours in refrigerator.
This was too fatty, and brought only brief relief from the appeal of crumbeled PB&J. But the texture was spot-on, and it was far too bland for my taste. Lesson learned: don't grind down the PB & J, or the dough will be smooth but crumbly.