🍴 Let’s make delicious Tigres Mussels, also known as stuffed mussels: crispy on the outside, creamy on the inside, and packed with the taste of the sea. 🌊🦪 An irresistible classic! (Full recipe below)
💥 INGREDIENTS:
1 kg fresh mussels
Bay leaves 🌿
1 onion 🧅
1 garlic clove 🧄
1 tbsp tomato sauce 🍅
Cayenne pepper 🌶️
Beaten egg 🥚
Breadcrumbs 🍞
Olive oil 🫒
Salt 🧂
Béchamel sauce: 60 g butter 🧈 + 60 g all-purpose flour 🌾 + 600 ml milk 🥛 + salt + pepper + nutmeg
💥 INSTRUCTIONS:
1️⃣ Place the cleaned mussels and bay leaves in a pot. Cover and cook over medium heat until the mussels open.
2️⃣ Remove from the heat. Once slightly cooled, take the mussel meat out of the shells. Chop the meat and reserve some shells for filling. Strain and save the cooking liquid.
3️⃣ In a clean pan, heat a drizzle of olive oil and sauté the finely chopped onion and garlic. When the onion becomes translucent, add 1 tablespoon of tomato sauce, the chopped mussels, a pinch of cayenne, and a splash of the reserved cooking liquid. Remove from heat and set aside.
4️⃣ To make the béchamel sauce: melt the butter in a saucepan, toast the flour for 1 minute, then gradually whisk in the milk, adding a bit of the mussel broth, salt, pepper, and nutmeg.
5️⃣ Mix the béchamel with the mussel mixture. Spread it in a container, cover with plastic wrap touching the surface, and let it chill for a few hours.
6️⃣ Fill the reserved mussel shells with the mixture, dip in beaten egg, and coat with breadcrumbs. Fry in hot oil until golden. Drain on paper towels and serve.
🍽️ Enjoy without regrets!
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Tea Grace muscles, a traditional Spanish recipe that never goes out of style. In a pot, place a few bay leaves and the cleaned muscles. Cook over medium heat until they open. Remove from the heat. Once they’ve cooled slightly, take out the muscle meat and chop it into coarse pieces. Set aside some shells and strain the cooking liquid. In a separate pan, heat a drizzle of olive oil and sauté finely chopped onion and garlic. When the onion becomes translucent, add a tablespoon of tomato sauce, the chopped muscles, a pinch of cayenne pepper, and a splash of the cooking liquid. Remove from heat and set aside. Next, prepare a bashamel sauce. Melt the butter, toast the flour for a minute, and gradually add the milk, stirring constantly. Mix in a bit of the muscle broth. Then season with salt, pepper, and a touch of nutmeg. Combine the bayamel with the muscle filling. Spread the mixture in a container. Cover it with plastic wrap directly touching the surface and let it cool for a few hours. Fill the reserved muscle shells with the mixture. Dip them in beaten egg and coat with breadcrumbs. Fry them in plenty of oil until golden. Place them on paper towels to drain and they’re ready to enjoy.
Dining and Cooking