Tigres (Tiger Mussels)
Directions
- 1Clean the mussels and remove the seaweed.
- 2Warm up a glass of white wine in a pot and add the mussels. Cover and cook for 2 minutes.
- 3Drain the mussels and reserve the cooking liquid.
- 4Separate the mussels from their shells.
- 5Blend the mussel meat, prawns and anchovies into a coarse paste.
- 6Make a bechamel sauce: melt butter, toast flour for a couple of minutes, add milk while whisking vigorously.
- 7Add the reserved cooking liquid, tomato sauce, and parsley to the bechamel. Cook over low heat for 20-30 minutes.
- 8Add Tabasco to taste.
- 9Cool the bechamel and fill the mussel shells with it.
- 10Coat the filled shells with flour, egg, and breadcrumbs.
- 11Fry the tigres in hot oil at 190°C for 1-2 minutes.
Ingredients
- 100 g white wine
- 50 g butter
- 50 g flour
- 500 g whole milk
- 70 g liquid from cooking the mussels
- 100 g homemade tomato sauce
- 70 g prawns
- 150 g mussel meat
- 750 g mussels with shells
- 13 g anchovies
- 1 bunch chopped parsley
- 1 dash Tabasco
- 1 salt
Equipment
potspoonknifebowlblenderwhiskbaking pan