Mussels 🐯Tigers

Cook the mussels and reserve the cooking water. Separate the mussels from the shells and reserve the shells as well.

In a frying pan add two teaspoons of EVOO and chop the onion, bell pepper and garlic clove into small pieces and sauté until well poached.

When everything is well poached add the flour and sauté to toast it a little, add the broth from the cooking of the mussels to make the béchamel sauce. If the broth is not enough, you can add fish broth or milk. When the béchamel sauce is ready, add the pepper, the cayenne and the fried tomato and finally the finely chopped mussels.

Allow to cool. When the mixture is cold, fill the previously cleaned shells with the stuffing. Coat with egg and bread crumbs.

It can be fried in a frying pan with a little EVOO, or it can be done in the Ayrfrier or in the oven. In my case I have passed it through the pan.

And ready to enjoy