Carlos Arginiano teaches us how to prepare mussel delicacies in croquet style! On steam, we will use the meat of the mussels to prepare béchamel, a dough that we will cut into squares after a break, for breaking and frying. Easy to use recipe that you will like.
The mussels are “food 10” that we can cook in different ways: steamed, marinated, stuffed … Although you can buy canned or frozen mussels, Carlos Arginiano offers us to bet on fresh mussels to prepare delicious appetizers like these mussel delicacies.
A kind of homemade croquettes, but instead of giving them the traditional rounded shape, we will make them in a square version. Original, easy to make, a real treat!
Ingredients (4 people):
- 2 kg mussels (350 g without shell)
- 1 spring onion
- 700 ml of milk
- 70 g of flour
- Flour, beaten egg and breadcrumbs (for coating)
- Extra virgin olive oil
- 1 hot red pepper
Preparation of mussel delicacies by Carlos Arginiano:
To clean the mussels, rinse them with water, scrape the shells with a knife to remove the lack and remove the mustache.
Set to heat a little water in a large saucepan, add the mussels, cover and cook until they open. Remove the shells and save the meat.
To make béchamel, heat the casserole with a drop of oil. Cut it fresh onion in half, cut it into cubes, add it to the casserole and cook on low heat for 10 minutes. Add hot red pepper and flour. Repeat and pour milk little by little, without stopping to stir. Boil the béchamel for 4-5 minutes and remove the hot red pepper.
Chop the meat of the mussels and add it to the casserole. Season and cook the dough for another 3-4 minutes while stirring.
Happens bechamel to a large bowl (or source) and wait for it to warm up. Cover with plastic wrap and refrigerate until hardened and very cold (better if cooked the day before).
Take it out of the container and cut it into squares. Spend them flour, beaten egg and breadcrumbs, and fry them in a pan with a lot of oil.
Spend them flour, beaten egg and breadcrumbs, and fry them in a pan with a lot of oil.
Serve the mussel delicacies and garnish the dishes with a few parsley leaves, Carlos Arginiano style! Even he could not resist the temptation to try them.
Carlos Arginiano tastes the irresistible mussel delicacies.
- If you have some delicacies left, it is best to freeze them without frying so that you can eat them at any other time.
- When cooking mussels, if there are any that do not open, it is best to throw them away, because it is still bad and if we eat it, we could get drunk.
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I will see you on another recipe.
David from 55000 Recipes