Tigres Spanish Stuffed Mussels Recipes

In spite of the proper name, there are no tigers in this Spanish plate. "Tigres" include some tasty fish and shellfish favored the Spaniards. They are incredibly popular and regularly served for exclusive celebrations.

Anyone can purchase ready-to-cook tigres, however they are truly easy to cook. A mini batch is best for utilizing up extra mussels, although a big batch can be prepared approximately the point of ice-cold and frying for later consumption.

Ingredients:
For the mussels
• 1.5 kg big mussels
• 1 large onion
• 2 green peppers
• 1/2 kg tomatoes
• Salt
• Olive oil
• Bechamel
• Flour
• Eggs
• Fine bread crumbs
For the bechamel
• Flour
• Butter
• Milk
• Salt
• Black pepper

Instructions:
1. For the Mussels: Clean the mussel shells properly (you will have to utilize them later on).
2. Put the mussels in a skillet and include the water then prepare with the cover on.
3. As soon as the mussel shells have opened take out the flesh and position on a plate (place the shells to one side for usage later on).
4. Slice the onion and peppers carefully and saute in 3 tbsp olive oil then slice the tomato and peel, contribute to the mixture and season with salt.
5. Slice the mussels carefully and contribute to the mixture.
6. Load the mussel shells with the mixture and top with béchamel.
7. Wrap with flour, beaten egg and the breadcrumbs (not the shell) and pan fry in hot oil till the breadcrumbs are rich.

8. For the bechamel: Cook 5 tbsps of butter in a frying pan then include 6 tbsp flour slowly whisking it into the butter to make a velvety paste.
9. Include the milk bit by bit stirring continuously.
10. Season with salt and pepper and leave behind to cool.