Best Stuffed Mussels Tigres Recipes

STUFFED MUSSELS (TIGRES)

Stuffed Mussels (Tigres) image

In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.

Provided by Jordi Valles

Categories Mussels

Time 20m

Yield 18 pieces, 6-9 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 dozen mussels, scrubbed and beards removed
3 tablespoons water
2 tablespoons olive oil
1 tablespoon minced onion
2 tablespoons flour
3 tablespoons white wine
1/2 cup fish stock
1 egg, beaten
1 tablespoon water
4 tablespoons fine dry breadcrumbs
olive oil (for frying)

Steps:

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

STUFFED MUSSELS

Stuffed Mussels image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup dry white wine
1 pound mussels, scrubbed and debearded
1 Persian cucumber, diced
1/4 cup diced roasted red peppers
3 tablespoons extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped cornichons
1 tablespoon chopped capers
1 tablespoon fresh lemon juice
1 hard-boiled egg white, diced
Kosher salt and freshly ground pepper

Steps:

Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.