Ingredients to make tiger mussels:
- 1 kilogram of mussels
- 1 onion
- 50 grams of butter
- 50 grams of wheat flour
- 1 pinch of salt
- 500 milliliters of milk
- 1 glass of oil for frying
- 2 eggs
- 200 grams of breadcrumbs
- 1 pinch of salt to taste
How to make Tiger Mussels:
- Clean the mussels, remove the hairs and scratch the shell well so that it is very clean. Put a pot on the fire with the mussels, cover it and let them cook until they are open. At this time, turn off the heat and allow them to cool. Reserve the water they have released for later use.
- Chop the mussels into very small pieces. Peel and also finely chop the onion. Heat a frying pan with the butter and a drizzle of oil, add the onion and cook until transparent and slightly colored, then add the chopped mussels.
- Stir, add the flour and keep stirring so that it cooks and takes on a little color. Mix for a couple of minutes. This step is important so that the flour is not raw and, therefore, the tiger mussel dough has a good flavor.
- Strain the broth from the mussels and add a small glass(approximately 100 ml). Stir until the broth is integrated into the sauce. This is a trick present in the original Galician recipe that greatly enhances the flavor of the tiger mussel.
- Go adding the milk that you will have previously heated in the microwave. Do it little by little and turning until you form a creamy mass. The amount of milk can vary depending on what the stir-fry admits.
- When we see the dough come off the pan, it means it’s ready. At this point, taste for salt and rectify if necessary.
- Put the dough in a bowl, let it cool and put it in the fridge for a couple of hoursso that it settles and it looks good to fill the tiger mussels
- Fill the mussels. To do this, put a well-filled tablespoon of dough in each shell and repeat the process with all the shells. In a bowl put the breadcrumbs and in another beat a couple of eggs. Dip the tiger mussels first in the egg and then in the breadcrumbs, so they will be well coated.
- Heat a pan with plenty of oil. When the oil is hot, but not smoking, add the tiger mussels and fry them on both sides. If you want to reduce the calories of the dish, check out this other Baked Tiger Mussels Recipe.
- As they cook, take them out and place them on a plate lined with kitchen paperto absorb any excess oil.
- Serve them and enjoy the tiger mussels piping hot. Now that you know the Galician recipe for homemade tiger mussels, the original one, feel free to add your touch by adding some extra ingredient or spice.
