Mejillones Tigre (Tiger Mussels)
Mejillones Tigre (Tiger Mussels)
Ingredients
For the Mussels
- 2 pounds fresh mussels, scrubbed and debearded
- 1/2 cup water
For the Creamy Filling
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 2 tablespoons fresh parsley, finely chopped
- 3 dashes hot sauce, Tabasco-style
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs, fine
- 3 cups vegetable oil, for deep frying
Instructions
- 1
Place the cleaned mussels and water in a large pot. Cover and steam over medium-high heat until the mussels open, about 5-7 minutes. Discard any mussels that do not open. Remove mussels from the pot, reserving the steaming liquid. Once cool enough to handle, remove the mussel meat from the shells, reserving one half-shell for each mussel. Set aside the empty half-shells.
⏱️ 15 min
- 2
Place the cooked mussel meat in a food processor with 1/4 cup of the reserved steaming liquid. Pulse until a fine, slightly chunky paste forms. Set aside.
⏱️ 5 min
- 3
In a medium saucepan, heat the olive oil over medium heat. Add 2 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes to form a pale roux. Gradually whisk in the warmed milk, a little at a time, until a thick, smooth béchamel sauce forms. Continue whisking for 2-3 minutes until the sauce thickens.
⏱️ 10 min
- 4
Stir the blended mussel paste into the béchamel sauce. Add the chopped parsley, hot sauce, salt, and black pepper. Mix thoroughly. Taste and adjust seasoning as needed.
⏱️ 5 min
- 5
Spread the mussel filling mixture into a shallow glass dish. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to handle.
⏱️ 120 min
- 6
Once chilled and firm, spoon the mussel filling back into the reserved mussel half-shells, forming a generous mound on each shell.
⏱️ 10 min
- 7
Set up a breading station: Place 1/2 cup all-purpose flour in one shallow bowl, the beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl. Dredge each filled mussel lightly in flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere.
⏱️ 15 min
- 8
Heat the vegetable oil in a small, deep pot or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 9
Carefully place the breaded mussels into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 10
Serve hot as a delicious Spanish tapa.
Kitchen Tools
Nutrition Facts (per serving)
Mejillones Tigre (Tiger Mussels)
For the Mussels
- 2 pounds fresh mussels, scrubbed and debearded
- 1/2 cup water
For the Creamy Filling
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 2 tablespoons fresh parsley, finely chopped
- 3 dashes hot sauce, Tabasco-style
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs, fine
- 3 cups vegetable oil, for deep frying
Instructions
- 1
Place the cleaned mussels and water in a large pot. Cover and steam over medium-high heat until the mussels open, about 5-7 minutes. Discard any mussels that do not open. Remove mussels from the pot, reserving the steaming liquid. Once cool enough to handle, remove the mussel meat from the shells, reserving one half-shell for each mussel. Set aside the empty half-shells.
⏱️ 15 min - 2
Place the cooked mussel meat in a food processor with 1/4 cup of the reserved steaming liquid. Pulse until a fine, slightly chunky paste forms. Set aside.
⏱️ 5 min - 3
In a medium saucepan, heat the olive oil over medium heat. Add 2 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes to form a pale roux. Gradually whisk in the warmed milk, a little at a time, until a thick, smooth béchamel sauce forms. Continue whisking for 2-3 minutes until the sauce thickens.
⏱️ 10 min - 4
Stir the blended mussel paste into the béchamel sauce. Add the chopped parsley, hot sauce, salt, and black pepper. Mix thoroughly. Taste and adjust seasoning as needed.
⏱️ 5 min - 5
Spread the mussel filling mixture into a shallow glass dish. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to handle.
⏱️ 120 min - 6
Once chilled and firm, spoon the mussel filling back into the reserved mussel half-shells, forming a generous mound on each shell.
⏱️ 10 min - 7
Set up a breading station: Place 1/2 cup all-purpose flour in one shallow bowl, the beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl. Dredge each filled mussel lightly in flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere.
⏱️ 15 min - 8
Heat the vegetable oil in a small, deep pot or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 9
Carefully place the breaded mussels into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 10
Serve hot as a delicious Spanish tapa.