Mejillones Tigre
Serves 1
Directions
- 1Clean and remove the mussel beards.
- 2Heat a glass of white wine in a pot and when it boils add the mussels, cover and count 2 minutes.
- 3Drain and reserve the liquid that will add extra flavor to the bechamel.
- 4Separate the mussel meat from the shells and reserve both.
- 5Crush the mussel meat, prawns and anchovies until you get a thick paste.
- 6Prepare the bechamel as usual, melt the butter, toast the flour in it for a couple of minutes and then gradually add the milk while stirring vigorously with rods.
- 7Add the rest of the ingredients, including the mussel liquid, and cook over low heat for 20-30 minutes.
- 8Let the bechamel cool and then fill the mussel shells with a spoon.
- 9Bread the tigers, pass them through flour, beaten egg, breadcrumbs.
- 10Fry at 190°C for 1-2 minutes until golden brown and crispy.
Ingredients
- 50 g mantequilla
- 50 g harina
- 500 g leche entera
- 70 g líquido de cocción de los mejillones
- 100 g salsa de tomate casera
- 70 g gambas
- 150 g carne de mejillón
- 750 g mejillones con concha
- 13 g anchoas
- puñado perejil picado
- Tabasco
- al gusto sal
- 1 vaso vino blanco
- harina
- huevo batido
- pan rallado
- aceite
Tips
- The more time and slower you cook the bechamel, the softer and tastier it will be.
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