Ingredients
The following ingredients have 9 Servings
- 6 mussels (cleaned and cooked)
- 2 tablespoons minced onion (1/4 medium onion)
- 2 tablespoons minced red and/or green pepper (1/4 pepper...I used jarred roasted red peppers)
- 1/4 cup flour
- 1/4 cup olive oil (or a mix of olive oil and butter)
- salt and pepper to taste
- 1/4 teaspoon smoky paprika
- pinch cayenne pepper (optional)
- 1 cup whole milk (cream or half and half (I used cream))
- bread crumbs (seasoned with a little dried parsley and garlic powder)
- more oil for frying the tigres
Instruction
- Saute the onions and peppers in the olive oil until the onions have softened and changed color.
- Stir in the flour and cook for a couple minutes until the flour begins to change color.
- Season with the salt, pepper, paprika and cayenne.
- Stir in the cream in batches and continue to stir as the sauce thickens.
- Use kitchen scissors to chop the mussels directly into the sauce.
- When nice and thick, remove the sauce from the heat and allow to cool while you clean up the mussel shells and prepare a plate of seasoned bread crumbs.
- Spoon a generous amount of sauce into empty mussel shells and press them, sauce side down, into the bread crumbs. Remove to a tray and repeat for the other mussels. You may have extra shells.
- At this point the mussels can be frozen on the tray. After they are frozen they can be placed in a freezer bag or other container. You don't have to thaw your tigres to cook them if they're frozen.
- To cook, estimate the height of the filling and add oil to the same depth in a skillet. Heat over medium high heat. Place the tigres shell side up in the oil and fry until the bread crumbs are a nice color and the the filling is heated through.
