This is a typical spanish tapas product that combines the cooking of shellfish with the own elaboration of any type of croquette. There are many versions of them, both spicy and sweet, but in all of them it is always about making a bechamel using the meat of the mollusk and then battering and frying the shell as if it were a croquette.
INGREDIENTS
- 1 Kg (2.2 lbs) of mussels with their shell
- 1 sweet purple onion
- 1 or 2 eggs
- 1 cup of white wine
- 1 clove garlic
- Bread crumbs
- Wheat flour
- Butter
- Half a liter (2 and a half cups) of whole milk
- Salt
- ground black pepper
- extra virgin olive oil
Thoroughly wash the mussels and steam them, placing them in a metal pan with a cup of white wine. Remove the meat from the shells that open and reserve them. The rest of the mussels that have not been opened are discarded as it means that they were dead when they were picked.
Once the segments are cold, chop them. Reserve them.
Now we are going to make the bechamel.
In a saucepan over low heat, pour oil and fry the finely chopped onion with a clove of garlic. When the onion is transparent, put it on a very slow fire. Remove the garlic and add a good spoonful of butter and melt another two heaped with wheat flour.
We work with a spoon or some rods so that the flour is fried. With this it will lose its characteristic flavor turning a brown color. When this happens we begin to incorporate the milk little by little, stirring continuously.
When the dough begins to thicken, we will continue adding more milk without stopping to work it with the spoon or the rods.
We will season and check that the flavor moves away from the raw flour and takes on that of the butter with milk.
Then add the chopped pieces of mussels mixing carefully. When the dough is quite thick, remove from heat and let cool slightly.
Separate balls of dough and work it over half of the shell to fill it. Flour and pass through a beaten egg.
Then cover with breadcrumbs and fry in plenty of oil until golden brown on all sides.
An incredible tapa that is enjoyed very well accompanied by a cold beer or wine.