Tiger or stuffed mussels are ideal for an aperitif or starter, they are delicious. They are prepared with a wonderful béchamel sauce and mussels, they are battered and fried. They can be eaten hot or cold and accompanied by a glass of wine.
If you like mussels, you are going to love this recipe.
Tiger mussels or stuffed
Author Montse
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kilo of mussels
- 1 cebolla
- 500 ml. milk
- 50 gr. of butter
- 50 gr. Of flour
- Nutmeg
- 1 glass of oil for frying
- 2 eggs
- Bread crumbs
- Sal Island
Preparation
- To prepare the tiger or stuffed mussels we will first clean the mussels, the shells must be clean. We put a casserole on the fire with the mussels and put them to cook. When we see that they are open and cooked we turn off the fire. We reserve the water that they have released.
- Let it cool a bit, remove the mussel from the shell and chop it into small pieces. We reserve the shells for the filling.
- We put a frying pan or saucepan over medium heat with the butter, add the finely chopped onion and let it poach.
- When the onion is poached, add the pieces of mussels, stir everything together and add the flour, stir everything and let the flour cook for a couple of minutes.
- We heat the milk in the microwave.
- When the flour is sautéed, add a little of the water from the mussels, stir, then add milk, stir. We add more milk, stir and so on until we have a dough that comes off the pan. Halfway through cooking we add nutmeg and a little salt. When it is ready we test and rectify.
- We pass the dough to a source and let it cool.
- In a plate we beat the eggs and in another we put the breadcrumbs.
- We take out the dough and fill the mussels with it, we pass them through egg and breadcrumbs.
- We fry them in a frying pan with the very hot oil and brown them.
- Once they are all we serve.