Tigres (Spanish Stuffed Mussels)
In all honesty, I never expected to be bringing you this recipe. Well, certainly not now at any rate, when six weeks into your New Year’s resolutions (and mine – don’t remind me!) the last thing you need is a recipe instructing you to dust off the deep-fryer and plunge something béchamel-filled and crumb-coated inside.
But desperate times call for desperate measures, and in this case I’m feeling pretty desperate after a string of recipe experiments so mediocre I don’t even want to want to bore you with the details. Let’s just say there was a chicken involved in one, an eggplant in another, and a chocolate cake in the third (I know, can you believe that there are chocolate cakes out there so mediocre that half of them end up in my trash? I certainly didn’t until I saw it with my own eyes). The worst part was that none of them was outright bad in a way that would have at least had some comedic value; they were all just dull to the point where the leftovers sat forlornly in the fridge until we were forced to guiltily toss them out. And unlike many people I like leftovers (and hate guilt), so you can imagine how unremarkable these were.
Anyway, I’m telling you all this not to get your sympathy, but in a feeble attempt to justify the unconscionable thing I’m asking you to do, namely to set a bubbling pan of oil on the stove in February and make these mussels. Not only do they happen to be the most delicious thing I’ve managed to produce in weeks – okay, okay, the only delicious thing – but just the act of making them seems to evoke lazy days under a warm Mediterranean sun, exactly the kind I catch myself daydreaming about all too often these days.
The funny thing is, when I ate these the first time, it never crossed my mind for a minute that I’d ever be making them myself. I was in Murcia, soaking up the December sun at an outdoor table in the Plaza de Flores and valiantly attempting to sample every tapa on offer, and although these tigres – with their buttery béchamel crowns covering shells full of spicy mussel mince – were wildly good, they struck me as an awful lot of work for something meant to be devoured in ten minutes before dinner. More importantly, though, the events that transpired later that night convinced me that I would never be able to even think about anything I had eaten that day again, let alone attempt any of it in my own kitchen. But then I got home, and try as I might to forget those tigres, I couldn’t – and I found that every time I did think about them, my stomach began to rumble, not with pain, but with hunger. And if that’s not a sign that something deserves a second chance, I don’t know what is.
While not difficult by any means, these tigres are indeed a bit time-consuming, what with all the steaming, simmering, stuffing and frying. For a small number of people they’re by no means too much work, particularly if you can conscript a bit of help, but I probably wouldn’t attempt to make enough for a really large party or anything (then again, I think a better reason for not making them for a large party is because you’d never manage to get any for yourself!). What really makes up for any slight inconvenience in preparing them, however, is the absolute certainty that there will be no suffering a silent fate at back of the fridge for these babies. But you already knew that…right?
Tigres (Spanish Stuffed Mussels)
If you, like me, love the flavor of mussels but have a hard time getting your head around their texture, then this is the dish for you. Finely-chopped mussels are cooked briefly with onion, pepper and tomato – and a dash of hot chili, whose unexpected heat apparently gives these ‘tigers’ their name – before being re-filled in their shells, covered with a thick layer of nutmegy béchamel, and briefly fried. Crispy, creamy, wake-your-mouth-up spicy and complementing just about any kind of pre-dinner drink, these tigres are just about the perfect tapa, though no one says they can’t stand in for a real meal either. You can certainly make them with frozen pre-cooked mussels, but – no surprise here – they won’t be nearly as good, since before they’re frozen they tend to be cooked to a texture just this side of rubber. That said, it is much less hassle to go the frozen route, so if you do I’ll be happy to look the other way.
Serves: 8 as an appetizer
2 lbs. (1kg) mussels, live or frozen, cleaned
2 tablespoons olive oil
1 large onion, minced
2 cloves garlic, minced
1 green Italian frying pepper, minced
1 small carrot, peeled and minced
2/3 cup (160ml) tomato puree or passata
1 teaspoon sugar
1/4 teaspoon cayenne pepper, or more to taste
5 tablespoons (75g) butter
1/2 cup (70g) flour
2 cups (500ml) milk
salt, pepper and freshly-grated nutmeg
2 eggs, lightly beaten
1-2 cups (250-500ml) fine, dry bread crumbs
olive oil or vegetable oil for frying
lemon wedges, for serving
Once the mussels have been thoroughly cleaned, remove and discard any that are broken or that do not close when lightly tapped. Pour 2 cups of water into a large heavy pot, add the mussels and cover tightly. Place the pot over high heat and bring the liquid to a boil. When you see steam escaping from under the lid, reduce the heat and simmer the mussels until they begin to open, about 5 minutes, shaking the pan frequently. When all the mussels have opened, pour out the liquid and immediately run cold water into the pot to cool down the mussels. When cool enough, remove the mussels from their shells, discarding any that haven’t opened. (If using frozen mussels, simply defrost and shell.) Set the shells aside. Place the mussels into a food processor and pulse until finely chopped.
Heat the olive oil in a large frying pan over medium heat. Sauté the onion, garlic, pepper and carrot, stirring frequently, until the vegetables are soft and golden, about 15-20 minutes. Stir in the tomato puree, sugar, cayenne pepper, salt and 1/2 cup water, and continue to cook for about 10-15 minutes, until most of the liquid has evaporated and the mixture is very thick. Stir in the chopped mussels, correct the seasoning and remove from the heat.
Make the béchamel. In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the flour, making a thick, pasty roux. Start adding the milk little by little, whisking the mixture vigorously after each addition until smooth. After all the milk has been added, bring the mixture to a gentle boil and continue cooking until the sauce is thick and smooth. Season to taste with salt, pepper and nutmeg (it should be very well-seasoned). Remove from the heat and set aside to cool for about ten minutes.
Pour the bread crumbs onto a medium-sized plate. Break the eggs into a small mixing bowl and lightly beat. Be sure that the inside of the mussel shells are clean (scrape off any soft matter with a paring knife) and gently separate any that are still attached. Fill each shell with enough of the mussel mixture so that it comes about halfway up the inside of the shell (you probably won’t use all your shells). Cover the mussel mixture with a generous spoonful of the warm béchamel, mounding it slightly higher in the middle and sealing it to the shell around the edges. Dip each mussel, filled side only, first into the beaten egg, then quickly coat in the bread crumbs. Place shell-side down on a baking sheet and refrigerate at least an hour, preferably more.
Pour the olive or vegetable oil into a large, heavy-bottomed frying pan to a depth of about 1 inch and heat it over medium-high until a crust of bread fries vigorously on contact. Carefully fry the mussels, in batches, shell side up, until the breadcrumbs are golden. Remove with a slotted spoon and drain on paper towels.
Serve immediately with spoons and lemon wedges.
22 thoughts on “Tigres to the Rescue”
Tigres!!! Oh I miss them… You just made me get homesick!!! It’s funny because I made paella today and the mussels I got at the market were very good. Thanks for posting this.
looks like a great reason to break the resolution.
mm, sounds very tasty. Labor-intensive enough that I probably won’t make them, but I may have food fantasies about them anyway. Your photo is very appetizing too.
Murcia? I thought they were a San Sebastián thing. Very impressive, I couldn´t undertake tigres to save my life, you´re very brave. And they look gorgeous, of course.
What do you mean by a green frying pepper? Do you mean a spicy pepper like a Jalapeño?The recipe looks great. I think they will be perfect for my cocktail party this weekend.
Aran – Oh yum, is that paella going to show up on your blog? :)Kat – That’s the spirit!Ellen – Fantasize away… And if I come up with an easier way of making them I’ll certainly let you know!Ximena – It’s funny, our hosts in Murcia were swearing up and down that this was a typical Murcian tapa that you can’t find anywhere else in Spain, but after five minutes on the internet I found people making that same claim about the Basque Country and Madrid. Who knows? I just know they’re delicious :)Keith – Sorry, I meant green Italian frying pepper, you know, those light-green oblong ones, like you see here. They’re not quite as bitter as green bell peppers, but in a pinch they’re probably interchangeable. p.s. Let me know how they turn out!
Andrew que rico se vè esto!!!! Looks so yummy!!!!! Gloria
Ottima ricetta, foto fantastica. complimenti, è sempre un piacere passare di qui.
I’m having a hard time picturing this: "Dip each mussel, filled side only…" and "Place shell-side down on a baking sheet" If I’m turning the filled mussels upside down to coat with egg and then turning the whole thing upside down onto a baking sheet, won’t I dump out all the filling? Am I being an idiot? Help!
Certain time consuming dishes such as these are worth every ounce of effort, especially when they are breaded, then fried. That’s my weakness, fried seafood paired with a good glass of red wine and there’s no such thing as a New Years resolution for me anymore. Thank You.
Meredith – Don’t worry, that’s correct! This bechamel is very thick, and after cooling a bit has a consistency not unlike wallpaper paste. If you carefully seal it to the edges of the mussel shells, nothing should fall out when you invert them.
Dear Melissa – I found a link to your blog on Rosa’s Edible Paris website and whatever I could read on the slime at office, I loved! I was thrilled to find out that you and your husband lived in my home country – Bulgaria! I was born and brought up there, lived in Paris, and since the last 8 years I have been living in Bombay, India (I am married to an Indian). I am a journalist / editor first and foremost, but I am also passionate about food, blog about it since recently (http://bombayladieswholunch.blogspot.com) and run The Gourmet Explorer, a small business of boutique culinary tours of India. Nice meeting you online and I will be checking out your blog regularly from now on! Take care! Mila
Melissa, those look absolutely delicious and will make them for sure as soon as my crazy schedules will give me a bit of spare time (dreams, dreams).xx fanny
Mmmm! My favorite dish to get when I’m out for tapas! And yours are so pretty 🙂
oh, absolutely, delicious is the most important thing about them. Still, it´s always a good excuse to travel, I´ll have to check out the Murcia version next time I´m there.
I made these for Valentine’s Day, they turned out perfectly, and were so wonderful!
Rachael – Yay! So glad to hear it!
great recipe, love mussells, filled, stuffed…yep, this hits all the tickboxes!
mmm, the picture is gorgeous and the recipe sounds delicious.
My whole family loves mussels but we’ve been running out of original ideas for them recently. That all changes with this recipe!
Tigres! how cool is that! I live in Cartagena, 50 km. from Murcia. And yes, cook tigres is time-consuming so what everybody does is make a lot of them and freeze them (before you fry them, of course), we do the same with croquettes, also very elaborated but so good.Kind regards,Lía
I love "tigres"…very chilly and spiced…the only thing I hate is to clean the mussels…I´m from the north coast of Spain and its very typical to eat them with cider.Kisses from Asturias, Spain
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