Mussel Croquettes HT MC
Belgian 85mins plus cooling
Croquettes de Moules Flamandes
4 Hot Seafood
Shellfish Vegetables Herbs Alcohol Main Course Belgium Europe
Fresh Mussels (with shells), scrubbed and cleaned
Dry White Wine
Onion, finely chopped
tbsp Plain Flour
Juice of one lemon
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.
Heat half the butter in a frying pan, add the celery and onions and sauté until
soft and transparent.
Add 3 tablespoons
of the reserved cooking liquor it to the onion mixture, and simmer until all the
liquid has evaporated.
Meanwhile, in another saucepan, heat the remaining butter, add 1 tablespoon of
the flour and cook over a medium heat for 2-3 minutes.
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.
chopped mussels, onion and celery mixture to the sauce and gradually beat in the
egg yolks and the lemon juice.
slowly to the boil, adjust the seasoning then remove from the heat, transfer to
a large dish and allow to cool completely.
Form the cold mussel mixture into egg-sized pieces, rolling into oval cylinders.
Heat the deep fryer to 180C, 350F. In a large mixing bowl beat the egg whites
until very stiff.
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.
Deep fry for 8-10 minutes or until golden, crispy and heated through.
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