Be sure that the inside of the mussel shells are clean.
Scoop enough of the mussel mixture into each of the mussel shells, so that the filling is “heaping.” Carefully set them onto a plate until you are ready to bread and fry them.
How to Make "Tigres" - Spanish Stuffed Mussel Tapas
By Lisa & Tony Sierra, About.com
Prev
- Making Tigres - Gather All You Will Need
- Making Tigres - Clean and Cook the Mussels
- Making Tigres - Chop the Mussels, Onion and Garlic
- Making Tigres - Make the Béchamel Sauce
- Making Tigres - Fill the Mussel Shells
- Making Tigres - Bread and Fry the Tigres
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