Los mejillones tigre son uno de los pinchos más codiciados de los bares vascos y norteños de España. La carne del mejillón picada se mezcla con una bechamel especiada, se devuelve a la concha, se rebozan y se fríen o gratinan. El contraste entre la bechamel cremosa y el exterior crujiente es adictivo.
Mediterranean
Gratin stuffed tiger mussels
Tiger mussels: mussels stuffed with spiced bechamel, battered and gratin. The tastiest and crunchiest Basque pincho.
- Spain
- MAIN COURSES
- Light
- Low sugar
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 14 g
- Fiber 1 g
- Carbohydrates 20 g
- Fat 16 g
- Sodium 580 mg
Story behind the dish
Preparation
Stuffed tiger mussels au gratin is a preparation from Spain with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of fresh mussels.
- Have ready: 40 g of butter.
- Have ready: 40 g of flour.
- Have ready: 300 ml of milk.
- Have ready: 1 dried cayenne.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Open the steamed mussels; reserve the meat and shells
Open the steamed mussels; reserve the meat and shells. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
-
Chop the mussel meat
Chop the mussel meat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the bechamel: butter
Prepare the bechamel: butter, flour, milk, spices. Thickens well. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Mix the mussel meat with the bechamel; adjust salt
Mix the mussel meat with the bechamel; adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Fill the shells; let cool in refrigerator for 1 hour
Fill the shells; Let it cool in the refrigerator for 1 hour. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Coating: flour
Coat: flour, egg, breadcrumbs. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Fry in plenty of oil or gratin in the oven at 220°C for 10 min.
Fry in plenty of oil or gratin in the oven at 220°C for 10 min. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Serve with paprika and parsley
Serve with paprika and parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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