Tigres (stuffed breaded mussels)

Ingredients

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

Step-by-step preparation

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