📝 About This Recipe
Originating from the coastal bars of Galicia and perfected in the tapas hubs of Madrid, 'Tigres' are a cult classic of Spanish cuisine. These succulent mussels are chopped and folded into a rich, spicy tomato-infused béchamel, then returned to their shells, breaded, and fried until golden. The name 'Tigers' comes from their fiery kick and the vibrant, striped appearance of the crispy coating, making them an irresistible, crunchy, and creamy bite of the Atlantic ocean.
🥗 Ingredients
The Mussels
- 1 kg Fresh Mussels (scrubbed and debearded)
- 1/2 cup Dry White Wine (such as Albariño or Verdejo)
- 1 piece Bay Leaf
The Spicy Béchamel Filling
- 3 tablespoons Unsalted Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 piece Small White Onion (very finely minced)
- 2 pieces Garlic Cloves (minced)
- 40 grams Spanish Jamón Serrano (very finely diced)
- 1/2 cup All-purpose Flour
- 1.5 cups Whole Milk (warm)
- 1/2 cup Reserved Mussel Liquor (strained through a fine mesh)
- 2 tablespoons Tomato Purée (for color and acidity)
- 1 teaspoon Pimentón de la Vera (Hot Smoked Paprika) (or half sweet/half hot)
- 1/8 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
The Breading and Frying
- 1/2 cup All-purpose Flour (for dredging)
- 2 pieces Large Eggs (beaten)
- 1.5 cups Panko or Fine Breadcrumbs
- 2 cups Neutral Oil (for frying (sunflower or light olive oil))
👨🍳 Instructions
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1
Place the cleaned mussels in a large pot with the white wine and bay leaf. Cover and cook over high heat for 3-5 minutes until they have all opened. Discard any that remain closed.
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2
Strain the liquid through a fine-mesh sieve or cheesecloth and reserve 1/2 cup for the sauce. Remove the mussel meat from the shells. Pick 20-24 of the cleanest, most uniform shell halves and scrub them thoroughly; dry them and set aside.
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3
Finely chop the cooked mussel meat into tiny pieces (almost a mince) and set aside.
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4
In a medium saucepan, heat the butter and olive oil over medium heat. Add the onion and cook for 5-6 minutes until translucent and soft. Add the garlic and jamón, cooking for another 2 minutes.
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5
Stir in the flour and cook, stirring constantly for 2-3 minutes to toast the flour without letting it brown too much. This removes the 'raw' flour taste.
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6
Gradually whisk in the warm milk and the reserved 1/2 cup of mussel liquor. Continue whisking over medium heat until the sauce thickens into a heavy, smooth béchamel.
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7
Stir in the tomato purée, pimentón, nutmeg, and the chopped mussel meat. Season with salt and pepper to taste (be careful with salt as the mussel liquid and jamón are already salty). Cook for 2 more minutes until the mixture is very thick and pulls away from the sides of the pan.
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8
Transfer the mixture to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours (or overnight) until firm.
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9
Once the filling is cold and firm, use a spoon to fill each reserved mussel shell. Smooth the top so the filling is flush with the edges of the shell, slightly mounded in the center.
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10
Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs. Carefully dredge only the 'meat' side of the stuffed mussel in flour, dip into the egg, and finally press into the breadcrumbs until well-coated.
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11
Heat 1 inch of oil in a heavy skillet to 180°C (350°F). Fry the mussels in batches, shell-side up first, for about 2 minutes until the breading is deeply golden and crispy. You don't need to submerge the whole shell.
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12
Drain on paper towels and serve immediately while piping hot.
💡 Chef's Tips
Ensure the béchamel is very thick; if it's too runny, it will leak out of the shell during frying. Always strain the mussel cooking liquid through a coffee filter or fine sieve to remove any lingering sand or grit. Chilling the filling is non-negotiable—it makes the stuffing process much easier and prevents the mussels from falling apart. If you want more 'heat,' add a pinch of cayenne pepper or a few drops of Tabasco to the béchamel mixture. You can prepare these up to the breading stage a day in advance and keep them refrigerated until you are ready to fry.
🍽️ Serving Suggestions
Serve with a cold glass of Galician Albariño or a crisp Spanish lager (Caña). A side of lemon wedges is essential to cut through the richness of the fried béchamel. Pair with other classic tapas like Padrón peppers or Patatas Bravas for a full spread. Serve on a bed of rock salt to keep the shells steady on the serving platter. A light dollop of garlicky alioli on the side makes for an extra indulgent dip.