What I bring you for this weekend are some rich and creamy stuffed mussels or tigers. It is one of our favorite recipes along with patatas bravas , croquettes and squid a la romana for when we want to eat tapas. Who does not want to taste some delicious tapas on a Sunday with friends? I think everyone.
The mussel is a mollusk with many nutritional properties since it has proteins, vitamins of group E, iron, iodine, magnesium … and the best thing is that it has a low caloric intake.
This recipe for mussels stuffed with bechamel is very easy and grateful since it has the creaminess of the bechamel and the sea flavor that the mussels give it. The truth is that I really wanted to publish this dish because I love them. And the best of all is that they can be made at any time of the year since they can be found in all fishmongers at very affordable prices.
I hope you like them and are encouraged to prepare them.
Stuffed mussels or tigers: videoreceta
- 1 kg of mussels
- 1 tomato
- 1 green pepper
- 1 onion
- 3 garlic cloves
- 1 glass of white wine
- 1 or 2 eggs
- 1 bay leaf
- 600 ml of milk
- Bread crumbs
- Oil for frying
Stuffed mussels or tigers: step by step
You wash and clean the mussels. Put them in a saucepan with the glass of wine, the bay leaf and the tapas. Give them a boil until they open. As soon as they are all open, you remove them from the heat and let them warm up.
Finely chop the onion, pepper and garlic cloves. You put it in a pan with a drizzle of oil and sauté it a little. Add the tomato, peeled and diced, fry it together with the onion and pepper until all the water is gone and the tomato is well done.
Separate the mussels from the shells and picas.
Add them to the mixture in the pan, season and cook everything for about 2 minutes.
Now it is the turn of the bechamel. Put a little oil in a saucepan, add 80 gr. flour and sauté a little while stirring. You add the milk little by little until you have incorporated all of it. Cook it for about 10 minutes, stirring it from time to time.
Pour the mussels mass into the béchamel sauce, salt and pepper and cook for another 10 minutes. Stir it from time to time. After this time you remove it from the heat and transfer it to a source to cool.
As soon as it is cold, fill the mussels with the help of a spoon and give them the shape of the shell to make them more beautiful.
When you have all the fillings, you pass them through the flour, the egg and finally the breadcrumbs. You fry them in plenty of hot oil, when they are golden brown on all sides, you take them out of the pan and put them on a plate with absorbent paper.
My tips and tricks stuffed mussels or perfect tigers
- If you like them spicy you can put 2 cayenne chillies at the time of making the sauce and then remove them.
- You have to discard the broken mussels and the ones that have not been opened.
- The more you work and the longer you cook, the softer it will be.
- You can freeze them by putting them in a container and without coating.
How good you are going to look at any party with these great stuffed mussels or tigers.
More interesting recipes
Dorada with potatoes and garlic sauce
Macaroni and meat gratin
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