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.