Homemade mussel croquettesDelicious to eat at any time as a tapas or a starter. Typical in many tapas bars.
If you want to surprise your guests, these croquettes are great to prepare at home.
Homemade mussel croquettes
Author Montse
Recipe type: Incoming
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 500 kilo of mussels
- Bread crumbs
- 2 eggs
- To prepare the bechamel:
- 500 ml. milk
- Mussels cooking broth
- 4 tablespoons of flour
- 2 tablespoons of butter
- 3-4 tablespoons oil
- 1 cebolla
- Sal Island
Preparation
- The first thing to do will be to cook the mussels in a steamed casserole, when the mussels begin to open, we take them out to a source to cool down, the water that is left from cooking the mussels is strained and reserved.
- We will remove the shell and with the help of a scissors or knife we cut the mussels into small pieces. We booked.
- To prepare the bechamel, we put a frying pan with the oil, we cut the very small onion and we put it to poach until it is transparent and begins to take color.
- We add the butter and the flour, we will cook it all together for a few minutes so that the flour is not raw.
- We start by adding part of the milk and stirring as it binds, we continue to add liquid such as the liquid from the mussels and the chopped mussels, we will finish the béchamel with the milk that is necessary until there is a thick béchamel without lumps. We taste of salt. We put the dough in a source and let it cool. We will keep it in the fridge for 3-4 hours.
- We prepare a plate with the 2 beaten eggs and another plate where we will put the breadcrumbs. We will put a frying pan on the fire with plenty of oil, we will shape the croquettes dough, we first pass them through the egg and then through the breadcrumbs.
- When the oil is hot we will fry them in batches, when they are golden we take them out and put them on a plate where we will have a sheet of kitchen paper to remove the excess oil.
- We serve in a platter and ready to eat !!!