“Mejillones tigres” (stuffed mussels) is a Galician dish that is served all over Spain, consisting of stuffed, battered, and fried mussel shells. They are served hot or cold as a tapas dish, usually with a glass of wine or beer. The shells are usually stuffed with a mixture of the meat from the mussels themselves, onion, garlic, breadcrumbs, and a hard-boiled egg. Some spicy sauce is quite often added too. A thick sauce (similar to Béchamel sauce) is usually made, and used to stuff the mussel shells. They are then coated in breadcrumbs and fried in hot oil until they turn a golden-brown color. Croquettes made in the same way, but without the mussel shell, are sometimes also called “tigre.”

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  • Title: "Mejillones tigres"
  • Rights: Copyright ICEX / Dpto. Multimedia / ICEX
  • Photographer: Javier Peñas / ICEX