Mejillones tigres, breaded stuffed mussels
Mussel meat is mixed with vegetable béchamel, chilled in shells, breaded and fried.
Active time1 h
Cooking40 min
Total3 h 30 minResting : 2 h
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Ingredients
- 1 bay leaf
- 3 garlic clove
- 1 bulbed spring onion
- 1 tbsp chopped parsley
- 1 green pepper
- 700 ml whole milk
- 2 egg
- 1000 g live shell-on mussel
- 120 g plain wheat flour
- 855 ml olive oil for cooking and frying
- 1 pinch of ground pepper — optional
- 1 tsp hot sauce — optional
- 6 tbsp cooked tomato sauce
- 1 pinch of fine salt — optional
- 150 ml dry white wine
- 150 g dry white breadcrumbs
Preparation
Scrub, debeard and rinse the mussels. Discard broken shells or mussels remaining open after a gentle tap. Heat wine and bay in a wide pan. Add mussels, cover and cook for about 5 min until open. Discard any that stay closed. Remove and chop the meat. Keep sound half-shells, wash and dry them. Discard the bay leaf.
1 bay leaf1000 g live shell-on mussel150 ml dry white wine- shellfish brush
- large stockpot
- lid
- knife
- chopping board
- mixing bowl
Peel the onion and garlic. Wash and deseed the pepper, then chop these vegetables. Wash and chop the parsley. Soften for 10 min in 45 ml oil. Add mussels, tomato sauce and optional hot sauce. Cook for 3 min.
3 garlic clove1 bulbed spring onion1 tbsp chopped parsley1 green pepper855 ml olive oil for cooking and frying1 tsp hot sauce — optional6 tbsp cooked tomato sauce- knife
- chopping board
- nonstick frying pan
- spatula
Heat 60 ml oil in a saucepan. Stir in 80 g flour and gradually add the milk. Cook, stirring, for 8 min.
700 ml whole milk120 g plain wheat flour- saucepan
- whisk
Combine béchamel, filling and parsley, season sparingly if needed and cook for 4 min.
1 pinch of ground pepper — optional1 pinch of fine salt — optional- nonstick frying pan
- spatula
Fill clean half-shells on a shallow tray, let the initial heat subside and refrigerate for at least 120 min until fully cold.
- baking sheet
- spoon
Crack and beat the eggs in a bowl. Place 40 g flour, beaten eggs and breadcrumbs in separate dishes. Coat each filled face with flour, egg and crumbs. Discard leftover breading that touched raw egg.
2 egg150 g dry white breadcrumbs- three bowls
- whisk
Heat the 750 ml frying oil in a tall pan to about 175 °C, leaving generous space below the rim. Lower a few mussels filling-side down and fry for about 3 min, turning carefully if needed, until golden and hot inside. Drain on paper and serve.
- large stockpot
- cooking thermometer
- kitchen tongs
- kitchen paper
- plate
Allergens
- Eggs
- Gluten
- Milk
- Molluscs
- Sulphites
Composition to check for: Celery, Crustaceans, Fish, Lupin, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration