STUFFED MUSSELS (TIGRES)
In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.
Provided by Jordi Valles
Categories Mussels
Time 20m
Yield 18 pieces, 6-9 serving(s)
Number Of Ingredients 11
Steps:
- Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
- Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
- When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
- Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
- Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
- To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Michael Coleman
[email protected]These mussels were delicious! I made them for a party and everyone raved about them.
Sayem Ssd
[email protected]I'm a huge fan of mussels and this recipe is one of my favorites. The stuffing is so flavorful and the mussels are always cooked to perfection.
taoshan Patuary
[email protected]I love this recipe! It's so easy to make and the mussels are always cooked perfectly.
Carmenann Besio
[email protected]These mussels were so good that I ate the whole pot myself. Oops!
Iron Fist
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress your guests.
sms_qp
[email protected]I made these mussels for my family and they loved them! The kids even ate them, which is a miracle.
Ms Sarmin Akthar
[email protected]These mussels were easy to make and turned out great! I followed the recipe exactly and they were perfect.
Vinod Seecharan
[email protected]I'm not a huge fan of seafood, but I really enjoyed these mussels. The stuffing was so good that it made me forget that I was eating seafood.
Rizn Syed
[email protected]These mussels were delicious! I made them for a party and everyone raved about them.
Hilda Lehihi
[email protected]I'm a huge fan of mussels and this recipe is one of my favorites. The stuffing is so flavorful and the mussels are always cooked to perfection.
Minhaz Jr
[email protected]I love this recipe! It's so easy to make and the mussels are always cooked perfectly.
Darko Vlajkovic
[email protected]These mussels were so good that I ate the whole pot myself. Oops!
James Henderson
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress your guests.
Shamim Hosen
[email protected]I made these mussels for my family and they loved them! The kids even ate them, which is a miracle.
Raju Music Masti
[email protected]These mussels were easy to make and turned out great! I followed the recipe exactly and they were perfect.
irfan nazir
[email protected]I'm not a huge fan of mussels, but I really enjoyed these. The stuffing was so good that it made me forget that I was eating mussels.
Nelson Daliwe
[email protected]I made these mussels for a dinner party and they were a huge hit! Everyone loved them.
Ella Dedei
[email protected]These mussels were absolutely delicious! The stuffing was flavorful and the mussels were cooked perfectly. I will definitely be making this recipe again.