tigres
 
     
  Serves
2-3

Prep time
30 minutes

Cooking Time
30 minutes

 
     
 
Béchamel and prawns stuffed mussels

10g butter
2 teaspoons plain flour
100ml (3½fl oz) milk
pinch white pepper
extra flour, for dusting
2 eggs, beaten lightly
50g (1¾oz) panko
olive oil, to shallow fry

tigres

100ml (3½fl oz) white wine
10 large black mussels
4 large prawns peeled, cooked and chopped
2 piquillo peppers, finely chopped
1 tablespoon finely chopped parsley
1 garlic clove, finely chopped
1 pink eschallot, finely chopped

  romesco coulis

3 piquillo peppers
1 garlic clove
½ bunch coriander
1 chilli
10 almonds, toasted
1 tablespoon extra virgin olive oil
squeeze lemon


 

To make romesco coulis, blend or process all ingredients until smooth.

Melt butter in a small saucepan. Add flour. Cook, stirring, until mixture bubbles. Gradually whisk in milk. Cook, stirring, until white sauce boils and thickens. Season with white pepper.

To prepare Tigres, bring wine to boil in a medium saucepan. Add mussels. Cook, covered, for a few minutes until mussels open. Remove from heat.

Remove mussel meat from shells and roughly chop. Reserve ten half-shells.

Add mussel meat to white sauce with prawns, peppers, parsley, garlic and eschallot. Divide mixture among shells.

Dust filled half shells with flour. Dip in egg then panko. Repeat crumbing twice.

Shallow fry until golden brown and crisp. Drain on absorbent paper. Serve with romesco coulis.

About Miguel

Miguel's passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus.

Connect with miguel

JoomShaper