# Mejillones Tigre

A legendary tapa that has lost a lot of prominence in recent years, so this video provides you with the recipe.

- Cuisine: Spanish
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Clean and remove the mussel beards.
2. Heat a glass of white wine in a pot and when it boils add the mussels, cover and count 2 minutes.
3. Drain and reserve the liquid that will add extra flavor to the bechamel.
4. Separate the mussel meat from the shells and reserve both.
5. Crush the mussel meat, prawns and anchovies until you get a thick paste.
6. Prepare 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.
7. Add the rest of the ingredients, including the mussel liquid, and cook over low heat for 20-30 minutes.
8. Let the bechamel cool and then fill the mussel shells with a spoon.
9. Bread the tigers, pass them through flour, beaten egg, breadcrumbs.
10. Fry at 190°C for 1-2 minutes until golden brown and crispy.

## Tips

- The more time and slower you cook the bechamel, the softer and tastier it will be.

## Source

- Original video: https://vm.tiktok.com/ZNdUJa1wo/
- Recipe page: https://www.cliprecipe.com/recipe/b9c55972-140e-4de7-aedf-f154063edf58
- Extracted: 2025-06-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt