Tigres
Tigres, or 'tigers', are a popular tapas dish in Spain. They are mussels stuffed with a mixture of béchamel sauce and the mussels' own meat, then breaded and fried.
Ingredients - Serves 4
- Vegetable oil - For frying
- Eggs - 2, beaten
- Breadcrumbs - 1 cup
- Salt and pepper - To taste
- Milk - 1 cup
- Flour - 2 tablespoons
- Onion - 1 small, finely chopped
- Olive oil - 2 tablespoons
- Mussels - 24, cleaned and debearded
Let's Get Started
- Steam the mussels in a pot with a little water until they open. Remove from the heat and let cool.
- Remove the mussel meat from the shells and chop finely. Set aside.
- In a pan, heat the olive oil and sauté the onion until soft.
- Add the flour to the pan and stir well to form a roux.
- Gradually add the milk, stirring constantly, until a thick béchamel sauce forms.
- Add the chopped mussel meat to the béchamel sauce and season with salt and pepper. Let cool.
- Stuff the mussel shells with the béchamel and mussel mixture.
- Dip the stuffed mussels in the beaten eggs, then coat in breadcrumbs.
- Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Fry the mussels until golden brown, about 2-3 minutes. Drain on paper towels.
- Serve the tigres hot with lemon wedges and aioli, if desired.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 15g
- Carbs: 15g
- Protein: 10g
- Sodium: 500mg
- Sugar: 2g
