Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

 

Flemish Mussel Croquettes    HT  MC  Belgian  85mins plus cooling

 

Belgian Name:  Croquettes de Moules Flamandes   

Serves 4     Hot  Seafood  Shellfish  Vegetables  Herbs  Alcohol Main Course  Belgium  Europe

 

Ingredients

1kg/2.2lb Fresh Mussels (with shells), scrubbed and cleaned

180ml/6fl.oz.  Dry White Wine

2 Shallots, chopped

2 Sprigs Parsley

2 Sticks Celery, finely chopped

1 Onion, finely chopped

50g/2oz Butter

1 tbsp Plain  Flour

240ml/8fl.oz. Milk

3 Eggs, separated

The Juice of one lemon

Salt and Pepper

Flour for coating

Breadcrumbs for coating

Vegetable Oil for deep frying

 

Instructions

1. Place the mussels in a large saucepan together with the wine, shallots and parsley. Cover and cook over medium heat for a few minutes, shaking the pan from time to time, or until the mussels have opened. Drain the mussels, discarding any which haven't opened and reserving the cooking liquor, then remove the mussels from the shells them and chop them finely. Set aside.

 

2. Heat half the butter in a frying pan, add the celery and onions and sauté until soft and transparent. 

 

3. Add 3 tablespoons of the reserved cooking liquor it to the onion mixture, and simmer until all the liquid has evaporated.

 

4. Meanwhile, in another saucepan, heat the remaining butter, add 1 tablespoon of the flour and cook over a medium heat for 2-3 minutes.

 

5.  Add about 120ml/4fl.oz. of the reserved mussel liquor a little at a time, mixing well then gradually add the milk and cook, stirring constantly, until the sauce is smooth and thickened. 

 

6. Add the chopped mussels, onion and celery mixture to the sauce and gradually beat in the egg yolks and the lemon juice. 

 

7. Bring slowly to the boil, adjust the seasoning then remove from the heat, transfer to a large dish and allow to cool completely.

 

8.  Form the cold mussel mixture into egg-sized pieces, rolling into oval cylinders.  Set aside.

 

9. Heat the deep fryer to 180C, 350F. In a large mixing bowl beat the egg whites until very stiff. 

 

10.  Roll the mussel croquettes in the flour, shaking off the excess then dip them into the egg whites and roll in the breadcrumbs to coat on all sides.

 

11.  Deep fry for 8-10 minutes or until golden, crispy and heated through.

 

 

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

 Follow us 

Share 

 

 

Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

xxx

xxx

 

Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

 Sign up for Free E-Mailings

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk