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Recipes
Recipes
Recipes
“Tiger” (Spicy) Mussels
Ingredients (for four people):
- 1 kg mussels
- 25 g olive oil
- 1 clove of garlic
- 1 cayenne pepper
- 150 g onion
- Salt
- 100 g fried tomato
- 60 ml white wine
- For the béchamel:
- 35 g butter
- 35 g wheat flour
- 350 ml milk
- Salt
- Ground black pepper
- For the breading and frying:
- 1 egg
- 75 g breadcrumbs
- 200 g olive oil
Preparation:
- To prepare the filling, the first thing we are going to do is open 1 kg of steamed mussels. To do this, remove the “strings” from the mussels and wash them on the outside with cold water. Then, put a saucepan over high heat with a little water and put them inside. Cover the casserole and wait about 5 minutes for the steamed mussels to open.
- Once they have opened, remove them from the shells. Set aside about 30 shells and wash them well because they will be used to serve the “tigers.”
- Finely chop the mussel meat and reserve 50 ml of the mussel cooking water.
- Put a frying pan over medium heat with 25 g of olive oil and when the oil is hot, add 1 clove of finely chopped garlic, 1 cayenne pepper and fry for a few moments. Next, add 150 g of finely chopped onion, a pinch of salt and cook for 5 minutes.
- Next, add 100 g of fried tomato, mix and cook for 2 minutes. Turn up the heat, add 60 ml of white wine and cook for 1 minute so that the alcohol in the wine evaporates.
- Now, add the minced meat from the mussels and mix it well with the stir-fry. Add 50 ml of the cooking water from the mussels and let it cook for 5 more minutes. At this point, remove the cayenne chilli and we have the stir-fry of the tiger mussels ready.
- Now let’s prepare the béchamel. To do this, put a casserole dish over medium heat with 35 g of butter. When the butter is melted, add 35 g of flour and cook it for 2 minutes so that it loses its raw flavour. Next, add 350 ml of milk little by little and stirring constantly with a whisk. Add salt and ground black pepper and cook for about 5 minutes, stirring constantly with the whisk until the mixture has completely thickened and has the texture of béchamel.
- Next, add the mussel sauce to the béchamel casserole and mix. Cook the whole thing over low heat for about 5 minutes and the filling of the tiger mussels is ready.
- Let the filling cool down a little and then, start filling the mussel shells with the help of a dessert spoon. When we have all the shells stuffed, put them in the fridge for a minimum of 2 hours.
- When the filling is cold, we can bread the tiger mussels. To do this, put 1 beaten egg in a deep dish and 75 g of breadcrumbs in another dish. Pass the mussels upside down first through the beaten egg and then through the breadcrumbs.
- When we have all the breaded mussels, we are going to fry them. To do this, put a frying pan over high heat with 200 g of olive oil. When the oil is very hot, fry the mussels upside down in batches of a few units so that the oil does not drop too much in temperature. Let the mussels fry for a minute until golden brown and remove them to a dish with absorbent paper.
- Serve the freshly cooked warm tiger mussels.
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