Tigre mussels, a galician origin lid that is already extended throughout the country due to its incredible flavor. Tiger mussels consist of preparing a dough with mussels, using it to fill the shells, batter them and fry them. They are an excellent snack that we can prepare in advance and leave it ready in the fridge so that at the time of eating it we just have to fry it. These mussels can also be frozen, so that we can make large amounts to freeze a part and have it available for any occasion. The mass of the tiger mussels is quite quite similar to that of the croquettes, but you will see that the set does not look so much like . Keep reading and discover in recipes how to make homemade tiger mussels.
| 🚻 5 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| 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 frying oil 2 eggs 200 grams of bread to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, sauteed, |
Ingredients to make tiger mussels:
1. 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 fire and let them cool. Reserve the water they have released to use it later.
2. Pica in very small pieces the mussels. Pela and it also looks on the onion. Put a pan on the fire with the butter and a splash of oil, add the onion and let it be pointed until it is transparent and take a little color, then add the chopped mussels.
3. Remove, incorporate the flour and continue to move to cook and take a little color. Mix for a couple of minutes. This step is important so that the flour is not raw and, therefore, the mass of the tigers mussels has a good flavor.
4. Strain the Mejillones broth and throw a small glass (approximately 100 ml). Remove until the broth is integrated into the sofrito. This is a trick present in the original Galician recipe that allows the taste of the tiger mussel.
5. See adding the milk that you will have previously heated in the microwave. Do it little by little and circle to form a creamy dough. The amount of milk can vary according to what the sauce admits.
6. When we see that the dough takes off from the pan, it will mean that it is ready. At this point, salt test and rectifies if necessary.
7. Put the dough in a source, let it cool and put it in the fridge for a couple of hours to settle and look good to fill the tigers mussels.
8. Fill the mussels. To do this, put in each shell a tablespoon of dough very full and repeat the process with all the shells. In a bowl put the bread and in another beat a couple of eggs. Pass the mussels tiger first through the egg and then through the breadcrumbs, so they will be well bounted.
9. Put a pan with plenty of oil to heat. When the oil is hot, but without smoke, add the tiger mussels and fry them on both sides. If you want to reduce the calories of the plate, consult this other baked tiger mussels.
10. As they are doing, take them out and leave them on a plate with paper paper so that it absorbs the oil left over.
11. Serve them and enjoy very hot tigers. Now that you know the Galician recipe for homemade tiger mussels, the original, do not hesitate to add your touch by adding an extra or some kinder ingredient. If you do, don forget to leave your comment!
