Clean the mussels, put them in a casserole and cover them so that they steam open.
Remove them from the casserole, remove the meat and reserve the shells and the cooking broth.
Apart, in a pan we put oil and put the onion to poach much chopped. When it is ready we add the flour and milk little by little to make a béchamel. Also add a little of the mussel broth.
When the sauce is ready, add the well-chopped mussel meat. Stir everything and check the seasoning, correct if necessary. This filling should have a slightly thick consistency.
Fill the shells with the mussel mixture and coat them in flour, beaten egg and breadcrumbs, in this order.
Finally, the tiger mussels are fried in plenty of very hot oil, controlling the temperature so that they do not burn prematurely.
Enjoy the tigers and serve them as an appetizer at your next family gathering. And if you like Spanish cuisine, you may also like the classic potato omelet.
