|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
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
|
