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Tiger mussels are a classic in many traditional bars, but it is not usually a recipe that people make a lot at home, because of all the ritual involved. Although it seems a more tedious preparation than other tapas, it is actually quite simple. If you dare to prepare them, here is the original recipe for tiger mussels.
Recipe of tiger mussels
Preparation:
- First, clean the mussels well, removing the hairs and any remains of the shells. Soak them well in cold water.
- Then, place them in a saucepan with plenty of water, cover and boil for 5 minutes, until they open.
- Remove the mussels that have not opened. When they are cool, remove the meat from the mussels, chop it well and reserve one shell of each mussel.
- In a frying pan with a good splash of oil, sauté the finely chopped onion, together with the chopped garlic clove and the chili pepper.
- Add the white wine and let it cook until the alcohol evaporates.
- Now it is time to prepare the béchamel sauce. In another saucepan, put butter and, when it melts, add flour and stir while it cooks for a couple of minutes.
- Add the milk little by little, stirring all the time so that it thickens and takes the texture of the béchamel sauce.
- The next step is to mix the béchamel sauce with the mussels and continue cooking over low heat for another 5 minutes, integrating everything well. Set aside and let it cool.
- Once cooled, use a small spoon to fill the mussel shells with the mixture. Refrigerate again for another couple of hours.
- Next, it is time to bread the tiger mussels. Beat an egg in a bowl, and in another one put the breadcrumbs. Pass the mussels through the beaten egg and then through the breadcrumbs.
- The last step will be to fry them in abundant oil until they are well browned.