Tigres: Spanish Stuffed Mussels
Ingredients
- 1,000 gMytilus edulis (cleaned)
- 100 mlDry white wine
- 1 pcOnion (finely minced)
- 2 pcGarlic (minced)
- 50 gUnsalted butter
- 60 gWheat flour
- 250 mlWhole milk
- 1 tspSmoked paprika
- 1 pinchHot pepper d'Espelette
- 1 tbspTomato caviar
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 500 mlExtra virgin olive oil (for frying)
Method
A crispy shell hiding a creamy, briny filling. The kick of chili and smokiness of paprika awaken the minced mussel meat.
- 1
In a pan, toss the mussels with the dry white wine. Cover and heat on high. As soon as they open, remove them. Filter and keep the liquid for the sauce.
- 2
Separate the meat from the shells. Keep the best half-shells and clean them. Roughly mince the mussel meat with a knife.
- 3
Sauté the minced onion and garlic in butter. When the onion is translucent, add the tomato caviar, smoked paprika, and Espelette pepper.
- 4
Dust with flour and cook for one minute. Pour in the whole milk and 100ml of the mussel cooking liquid. Stir until the sauce thickens and heavily coats the spoon. Fold in the mussel meat.
- 5
Fill each shell with the lukewarm filling. Smooth the surface so it's nicely rounded. Let cool completely so the filling sets.
- 6
Dip the filling side into the beaten egg, then into the breadcrumbs. Fry in hot olive oil until the crust is golden and crispy.
Frequently asked questions
How do you get this dish right?
- Filter the mussel cooking liquid through a fine cloth to remove any sand.
- The filling must be very firm before breading, otherwise it might leak during frying.
- Don't brown the onions; they should stay soft to avoid overpowering the mussel flavor.
How long does this dish keep?
Consume immediately after frying. You can prepare the stuffed mussels in advance and keep them refrigerated for 24 hours before breading and frying.
