Tigres (mussels in breadcrumbs)
Wash the mussels under plenty of cold water. Discard any that are open and won't close-up when lightly squeezed. Pull out the tough fibrous beards. Then knock off any barnacles with a knife and give the mussels another rinse. Pour 100 ml of water into a large pan and add the mussels. Cover the pan and allow the mussels to open. Rinse the mussels and pull out the flesh, keeping the shells for later. Chop the mussels into very small pieces and reserve. In another pan, add the 30 ml of Spanish olive oil and cook the onion gently. When it is golden, add the flour, stiring all the time, and let it cook for a couple of minutes. Next, add the mussels and a pinch of salt. Slowly add the milk and cook until you have a thick sauce. Let the mixture cool. Then take the shells and fill them with the cold mixture. Beat the egg and prepare a plate with the breadcrumbs. Dip the mussles first into the egg and then in the breadcrumbs and fry in plenty of hot oil until they turn a golden colour. Serve at once.
Preparation: Sonia Fuentes/©ICEX.