Flemish Mussel Croquettes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Scrape and clean the mussels thoroughly, then put them in a wide, deep pan with the wine, shallots and parsley.
  • Cook over medium heat until the mussels have opened.
  • Drain the mussels when they have cooled down a little, but reserve the liquid.
  • Shell them and chop them finely.
  • Chop the onion and celery finely and cook them gently in 30 g (1 oz.) butter until translucent.
  • Strain the mussel liquid, add 2 tb of it to the vegetables, and simmer until all the liquid has evaporated.
  • In another pan, make a roux with 30 g (1 oz.) of butter and 1 tb of flour, add 1 dl (3,3 fl. oz.) of the mussel liquid and 2 dl (6,6 fl. oz.) warm milk, and cook, stirring with a wooden spoon, until the sauce is smooth and thick.
  • Add the chopped mussels, onion and celery to the sauce and beat in gradually 3 egg yolks and the lemon juice.
  • Check the seasoning, bring gently to the boil, then turn off the heat and let the mixture cool a little.
  • Pour the mixture onto a cold slab or a very large plate, allow to go thoroughly cold, then cut the paste into egg-sized pieces.
  • Beat the egg whites until very stiff.
  • Roll each egg-sized bit of paste in your hands and shape into oval patties.
  • Roll these in flour, dip them into the egg whites, roll in breadcrumbs, and fry in oil until golden and crisp.
Advertisement