50 min
Tigres (Spanish Stuffed Mussels)
Recipe GLPRa80d86cf2b3c60
Golden, crispy stuffed mussels filled with a rich béchamel and savory tomato ragout. This Spanish classic features plump mussels breaded and fried to perfection, served with bright lemon wedges. An elegant yet hearty appetizer or main course that brings coastal flavors to your table.
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Ingredients
2 lb live or frozen mussels, cleaned
2 tbsp olive oil
1 large onion, minced
2 cloves garlic, minced
1 green Italian frying pepper, minced
1 small carrot, peeled and minced
2/3 cup tomato puree
1 tsp sugar
1/4 tsp cayenne pepper
5 tbsp butter
1/2 cup flour
2 cups milk
salt and freshly-ground black pepper to taste
freshly-grated nutmeg to taste
2 eggs, lightly beaten
2 cups fine, dry bread crumbs
oil for frying
lemon wedges, for serving
Directions
Bring a large pot of salted water to a boil. Add the cleaned mussels, cover, and steam for 5–7 minutes, until the shells open. Discard any mussels that do not open. Remove the mussels from the water with a slotted spoon and let cool slightly. Once cool enough to handle, remove each mussel from its shell and set aside on a plate. Strain the cooking liquid and set aside 1/2 cup.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced onion, garlic, green pepper, and carrot. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are very soft and fragrant.
Stir in the tomato puree, sugar, and cayenne pepper. Simmer for 3–4 minutes until the mixture thickens slightly and the flavors meld. Season with salt and pepper to taste. Remove from heat and cool to room temperature. This is your tomato ragout filling.
Melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a smooth paste, stirring constantly for 1 minute without browning. Gradually pour in the milk while whisking continuously to prevent lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Season with salt, pepper, and a pinch of freshly-grated nutmeg. Remove from heat and let cool to room temperature. This is your béchamel sauce.
In a shallow bowl, combine the cooled béchamel sauce with the cooled tomato ragout, stirring gently until well blended. This is your stuffing.
Working with one mussel at a time, place it in a mussel shell with the cavity facing up. Spoon a generous amount of the filling into the cavity and gently press the shell closed around the filling so it stays in place.
Place the beaten eggs in one shallow bowl and the bread crumbs in another. Working with one stuffed mussel at a time, dip it into the beaten egg, allowing excess to drip off, then roll in the bread crumbs, coating all sides evenly. Place the breaded mussel on a plate and repeat with the remaining mussels.
Heat 1/2 inch of oil for frying in a large, deep skillet over medium-high heat until shimmering (approximately 350°F on a thermometer). Working in batches to avoid crowding, carefully place the breaded mussels into the hot oil and fry for 2–3 minutes per side until the coating is golden brown and crispy. The mussels should reach an internal temperature of 160°F. Transfer to a paper towel-lined plate to drain excess oil.
Serve the tigres hot, arranged on a platter with fresh lemon wedges alongside for squeezing over the top.
