Stuffed Fried Mussels
Tigres
The origins of this tapa from the now-closed Madrid bar Gayango may be shrouded in mystery, but there’s no doubt about its deliciousness.
Ingredients
Serves 6-8
- 2 pounds of medium mussels
- 3/4 cup of water
- 1 slice of lemon
- 1 medium onion finely chopped (about 2/3 cup)
- 1 medium green bell pepper finely chopped (about 3/4 cup)
- 1 garlic clove finely chopped
- 2 tablespoons of finely chopped Serrano ham or prosciutto
- 2 teaspoons of tomato sauce
- For the White Sauce:
- 3 tablespoons of unsalted butter
- 1/4 cup of all-purpose flour
- 1/2 cup of milk
- Kosher or sea salt
- Freshly ground black pepper
- Olive oil for frying
- 2 large eggs lightly beaten
- Bread crumbs for dredging
Instructions
- Start by thoroughly rinsing the mussels.
- Remove or pull off the beards.
- Discard any mussels with cracked shells or those that do not tightly close when touched.
- Place the mussels, water, and lemon slice in a large skillet.
- Bring it to a boil over high heat, removing the mussels as they open.
- Discard any unopened mussels.
- Reserve 1/2 cup of the cooking liquid.
- Finely chop the mussel meat and keep half of each shell for filling.
- Clean the skillet.
- Heat the olive oil in the same skillet over medium heat.
- Add the finely chopped onion and green bell pepper.
- Cook and stir until they become softened, which should take about 8 minutes.
- Add the finely chopped garlic and ham and cook for an additional minute.
- Stir in the tomato sauce, mussels, parsley, salt, and pepper, and cook until the sauce and seasonings are absorbed.
- Divide the mussel mixture among the reserved shell halves and place them in a pan.
- For the White Sauce:
- 4.
- In a separate saucepan, melt the butter over medium heat.
- Stir in the flour to make a roux.
- Gradually whisk in the milk and cook until the mixture thickens and becomes smooth.
- Season with salt and pepper.
- Let it cool, stirring occasionally.
- Using a teaspoon, cover the filled shells with the sauce, sealing the edges by smoothing with the cupped side of the spoon.
- Refrigerate for at least 1 hour or until the sauce solidifies.
- Heat at least 1 inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 360°F) until a cube of bread turns light brown in 60 seconds.
- Place the eggs and bread crumbs in separate shallow bowls.
- Dip each mussel in the egg (the whole mussel), dredge in the bread crumbs, and place in the oil.
- Cook, filled side down, until well browned.
- Let drain on paper towels.
Notes & Wine Advice
Serve hot and enjoy your Tigres – Stuffed Fried Mussels!