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These mussel delicacies They will succeed as an appetizer or starter at your table. They are called "tigers" a classic in our kitchen and where the meat of this mollusk cannot be missing.
With the help of our robot we can make a wonderful cream to fill these shells. The proportions that we indicate can also be used to make in a saucepan and be able to do it by hand.
Then you have to coat it with the classic egg and bread crumbs, to be able to finish this great crunchy texture that we all love. You can also read our peppers stuffed with salmon pate with mussels.
Mussel or tiger delicacies
Don't miss out on how to make these seafood delicacies, with a soft bechamel cream and a mussel flavor.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: snacks
- Calories: 350
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 600 ml whole milk
- 60 g of wheat flour
- 250 g of mussel meat
- 60 g onion
- 80 g olive oil
- Sal Island
- A level tablespoon of homemade tomato sauce
- Wheat flour for coating
- 2 eggs
- A bowl of breadcrumbs with garlic and parsley
- Olive or sunflower oil for frying
- mussel shells
Preparation
We clean the mussels and put them to cook in a large saucepan with a glass of water. Cover the pot and put it on the fire. When the water begins to boil, the mussels will open immediately, we wait two minutes and set aside.
When they are cold, remove the mussel meat from the shell and cut it by hand into very small pieces on a board. We separate.
In our Thermomix glass we introduce the onion cut into two pieces and program 5 seconds at speed 5.
Lower the onion with the spoon to the bottom. Add the 80 g of olive oil and program it 8 minutes at 100 ° speed 2.
Add the 60 g of wheat flour and half of the mussel meat and program it 4 minutes at 100 ° at speed 2.
Add the 600 ml of whole milk and the salt. We program 10 seconds at speed 6.
Then we schedule 7 minutes, Varoma temperature, speed 4. At the last minute we add the tablespoon of tomato sauce and what remains of the mussel meat.
Once done we remove it on a source and let it cool so that the dough curdles.
To make the tigers we will prepare the two beaten eggs, we will place a plate with flour and the bowl of breadcrumbs. We will also heat the oil in a frying pan.
With the help of a spoon we will pour the dough into the shells. Coat with a little flour to be able to shape it with your hands and squeeze the dough between the shell. Cover with the beaten egg and coat with the breadcrumbs.
With the hot oil we can fry the tigers. Let them brown and serve them hot.
