Mussel croquettes

Ingredients

• 1/2 kg cooked mussels, shelled
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup butter
• 1/4 cup flour
• 2 cups whole milk
• 1/4 cup white wine
• Salt and pepper to taste
• Breadcrumbs
• 2 beaten eggs
• Vegetable oil, for frying

Step-by-step preparation

1. Chop the mussels into small pieces.
2. In a large skillet, melt the butter over medium heat and add the onion and garlic.
3. Cook until the onion is translucent and the garlic is fragrant.
4. Add the flour and stir well to form a paste.
5. Add the milk and white wine and stir to make a thick sauce.
6. Add the mussels and season with salt and pepper.
7. Cook over medium-low heat for about 5 minutes, until the mixture is piping hot.
8. Chill the mixture in the fridge for at least an hour so it firms up.
9. Shape the cold mixture into croquettes, using a tablespoon to measure each one.
10. Coat each croquette in breadcrumbs, then in beaten egg and finally in more breadcrumbs.
11. Heat the vegetable oil in a large frying pan over medium-high heat.
12. Fry the croquettes until golden and crisp, about 2 to 3 minutes per side.
13. Remove them with a slotted spoon and drain on a tray lined with paper towels.
14. Serve the mussel croquettes hot as an appetizer or as part of a meal.