By Chef H. Delgado
December 1, 2021
This week I bring you an original "Tapa" maybe you have not seen before. It is croquet made in the mussel shell. With all sea flavour and a little spicy, today I bring you "MEJILLONES TIGRES" or stuffed mussels.
This Spanish "Tapa" as most of them, the origin is not clear, most of the regions want to be pioneers in preparing it. Galicia, Basque Country, Valencia and Madrid could be the regions where you easier can find this dish made with mussels.
Do you know why it is called TIGRE Mussels? It is just because they are spicy. And do you know how are call them if they are too spicy? ANGRY TIGRE Mussels.
Well, today you are going to learn how to make this amazing recipe.
I hope you like this recipe. It is a tapa that takes a little time to prepare, but as you can see, it is very easy to make, and above all, it is delicious. So go ahead and surprise your family and friends with my version of "MEJILLONES TIGRE".
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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