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Tiger Mussels
Serves 4 Starters and mains
Ingredients
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 hot chilli, deseeded and finely chopped
- 500g large fresh mussels, steamed, removed from shells (keep shells) and finely chopped
- 50g plain flour, plus extra for coating
- 200ml milk
- 50g butter
- 1 egg, beaten
- 150g panko breadcrumbs
- 500ml olive oil
- salt and pepper
Method
Soften the onion, garlic and chilli in a pan over a medium-high heat with 1 tablespoon of the olive oil. Season with salt and pepper and cook for 5 minutes. Add butter to melt, mix in the flour and cook for 1 minute.
Using a wooden spoon, gradually stir in the milk. Bring to a gentle simmer until thickened (approximately 2 minutes). Stir in the mussels. Transfer the mixture to a cold bowl.
When the mixture is cooled down, spoon into the shells doming the mixture slightly. Then chill until completely firm.
Dip in the beaten egg and coat with breadcrumbs, leaving the shell exposed. Deep-fry in the olive oil until golden.
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