Ingredients
F
For the Mussels
w
100 g white wine
m
750 g mussels with shells
F
For the Béchamel
b
50 g butter
f
50 g flour
w
500 g whole milk
l
70 g liquid from cooking the mussels
h
100 g homemade tomato sauce
p
70 g prawns
m
150 g mussel meat
a
13 g anchovies
A
A bunch of chopped parsley
T
Tabasco, for fun
S
Salt to taste
F
For Coating and Frying
F
Flour
E
Egg
B
Breadcrumbs
Directions
1
For the Mussels
1
Clean the mussels and remove the beards.
2
Warm up a glass of wine in a pot.
3
When the wine is boiling, drop in the mussels, cover, and count 2 minutes.
4
Drain and reserve the liquid for extra flavor in the béchamel later.
5
Separate the mussels from their shells and save the shells.
6
Blend the mussel meat, prawns, and anchovies into a coarse paste.
7
For the Béchamel
1
Melt the butter and toast the flour in it for a couple of minutes.
2
Gradually add the milk while whisking vigorously.
3
Add the rest of the ingredients and cook over low heat for 20–30 minutes.
4
Cool the béchamel down and fill the shells helping yourself with a spoon.
5
For Coating and Frying
6
Coat the tigres with flour, then egg, then breadcrumbs.
7
Fry at 190°C for 1-2 minutes.
