TIGER MUSSELS

Ingredients

1 onion
½ red bell pepper
30 ml white wine
10 g dehydrated sea spaghetti
10 g wakame
½ kg mussels
1 clove garlic
25 g fried tomato
Breadcrumbs
1 egg
65 g wheat flour
65 g butter
½ liter whole milk
Pinch nutmeg, salt and pepper
1 bay leaf

Prepared by

1. Hydrate the seaweed in 1 liter of water for 15 minutes. Drain.
2. Wash the mussels and heat a glass of water in the pan, when the water starts to boil add a bay leaf and the mussels and cook for 3 minutes with the lid half open until they are all open. Save the cooking water and set the mussels aside.
3. Separate the mussels from the shell and wash the mussel shells again well until all impurities are removed.
4. Chop the seaweed and mussels.
5. Chop the onion, garlic cloves and bell pepper and sauté them in a frying pan.
6. Add the seaweed and mussels.
7. Add the glass of wine, half the glass of water from the mussels and the fried tomato. Allow to reduce for at least 10 minutes.
Make the béchamel sauce by melting the butter in a frying pan, add the flour and cook for a few minutes, add the milk and cook for 15 minutes. Season with salt and pepper and add nutmeg to taste.
9. Mix the béchamel sauce with the mixture of mussels and seaweed and fill the mussel shells. Let the mixture cool.
10. Coat everything in egg and then breadcrumbs.
11. Heat the oil to 180°C and fry.