How to make
In the summer we like to eat seafood. I love their natural taste and traditional recipes, but sometimes I like to diversify them with something different.
Here's an interesting way to make your favorite black mussels.
In Spain they are called Tigre (Tiger) and I guess this is due to the resemblance of a tiger's claw, that they have. It is really interesting and very original.
It will not be difficult for you to make them, if you follow my instructions
Start by cleaning the mussels and wash them well.
Put them in a pot with a little water or white wine and put it on high heat for 3-4 minutes or until all of them open up. To facilitate the process and in order for them to open up evenly, shake the pot several times.
Separate the cooked mussels from the shells and chop them finely. Wash the shells very well, divide each pair and arrange them on a thick layer of kitchen paper to drain and dry.
Meanwhile, finely chop the onion and garlic and fry them in 3 1/3 tbsp (50 ml) of olive oil.
When they soften, add the tomatoes, bay leaves, black pepper and crushed cayenne pepper.
Cook for about 4-5 minutes.
To this sofrito, add the mussels and the wine in which you have beaten the starch and continue cooking for another 4-5 minutes or until the mixture thickens.
Try it to see if it is good on salt and season, if necessary. Usually, it is not added in advance, because sometimes the mussels themselves have enough salinity when they are fresh.
Fill the shells at the wide end with the mussel filling and arrange them on a board.
The thick béchamel is up next, which is the second part of the filling.
For it, fry the flour in butter and olive oil. When it starts smelling nice, pour the milk and beat the mixture with a wire whisk, so that no lumps form.
Season with salt, black pepper and nutmeg and boil, while stirring constantly, for 10-12 minutes or until it thickened.
Pour the warmer and thicker than ordinary béchamel in the mussel shells, over the first filling.
When you're done with the last mussel, arrange them onto two wide trays and refrigerate them, so that the filling can set.
The tigre mussels are breaded and fried just before serving them.
Grasp each stuffed shell by the thin end and dip it in the beaten egg and then in the breadcrumbs.
Fry the bites until they aquire a golden color and placed the fried ones on a layer of kitchen paper to absorb excess fat.
Serve them warm and surprise your family and guests with Tigre mussels.
Enjoy your meal!
