Tigres (Spicy Stuffed Mussels)

🧂 Ingredients

• 24 Fresh Mussels
• 30 g Butter
• 30 g All-purpose flour
• 300 ml Milk
• 100 g Chorizo
• 1 tsp Smoked paprika
• 1/4 tsp Cayenne pepper(or to taste, for extra heat)
• to taste Salt
• to taste Black pepper
• for dredging All-purpose flour
• 2 Eggs
• 150 g Breadcrumbs
• for frying Vegetable oil

👨‍🍳 Instructions

1. 1

   Prepare the mussels: Steam the cleaned mussels in a pot with a splash of water or white wine until they just open, about 5-7 minutes. Discard any mussels that do not open. Carefully remove the mussels from their shells, reserving one half-shell for each mussel. Set aside the mussel meat and the reserved shells.

   ⏱️ 10 minutes
2. 2

   Make the béchamel base: In a saucepan over medium heat, melt the butter. Add the finely diced chorizo and cook until it renders its fat and becomes slightly crispy, about 3-4 minutes. Remove the chorizo pieces with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the flour to the chorizo fat and whisk constantly for 1-2 minutes to form a roux, cooking out the raw flour taste.

   ⏱️ 7 minutes
3. 3

   Finish the béchamel: Gradually whisk in the warmed milk, ensuring no lumps form. Continue to cook, stirring frequently, until the sauce thickens to a very thick, paste-like consistency, similar to mashed potatoes. This may take 5-8 minutes. Stir in the cooked chorizo, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste. The sauce should be rich and flavorful.

   ⏱️ 8 minutes
4. 4

   Stuff and chill: Carefully spoon a small amount of the thick béchamel mixture into each reserved mussel shell, topping it with a piece of mussel meat. Ensure the filling is compact. Place the stuffed mussels on a tray lined with parchment paper. Refrigerate for at least 30 minutes to allow the filling to firm up, making it easier to handle.

   ⏱️ 30 minutes (chilling)
5. 5

   Bread the 'tigres': Set up a breading station with three shallow dishes. Place flour in the first, beaten eggs in the second, and breadcrumbs in the third. Gently dredge each chilled stuffed mussel first in flour, shaking off excess, then dip completely in the beaten egg, and finally coat thoroughly with breadcrumbs, pressing gently to adhere. Place the breaded 'tigres' back on the parchment-lined tray.

   ⏱️ 10 minutes
6. 6

   Fry to perfection: Heat about 2-3 inches of vegetable oil in a deep pan or pot to 180°C (350°F). Carefully fry the breaded mussels in batches, without overcrowding the pan, for 2-3 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to transfer the fried 'tigres' to a plate lined with paper towels to drain excess oil.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The name 'Tigres' comes from their spicy flavor, reminiscent of a tiger's stripes.
• ✓The béchamel must be very thick; if it's too thin, the filling will ooze out during frying.
• ✓Serve immediately after frying for the best crispy texture.
• ✓Adjust the amount of cayenne pepper to control the level of spiciness.

🔄 Variations

• For extra heat, add a pinch of chili flakes to the béchamel or use a spicier chorizo.
• Substitute finely chopped cooked ham for the chorizo for a milder flavor profile.

🥗 Nutrition

Per serving