Appetizer

Mejillones Tigres

Mussel shells refilled with thick mussel béchamel, breaded, and fried until the outside is crisp and the centre creamy.

What you’ll need

• mussels: 1200 g
• milk: 500 ml
• flour: 100 g
• butter: 70 g
• onion: 150 g
• eggs: 2 pcs
• breadcrumbs: 200 g
• vegetable oil: 800 ml
• white wine: 100 ml
• olive oil: 30 ml
• garlic: 12 g
• parsley: 20 g
• salt: 6 g

How to make it

1. Debeard the mussels and discard damaged ones or any that do not close when tapped. Cover and steam with the wine for 3-5 minutes, remove those that open, and discard any that remain closed.

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