JOCCA 2053 Mode D'emploi page 106

Tiger mussels
• Drain the mussels. We separate the mussels from the shells, and reserve at least 18-20
shells. We clean the mussels' beards, and we remove any possible marine encrustations
from the shells with the help of a knife (by scraping from top to bottom, under water), and
leave the shells clean.
• Chop the mussels with scissors or a knife, whichever is more comfortable for us. We also
chop finely the onion, garlic and parsley.
• In a frying pan, melt the butter and poach the onion together with the garlic and parsley
for about 7 minutes.
• Add the flour, let it roast and mix with the oil for about 2 or 3 minutes, while stirring with
a wooden spoon or spatula.
• We heat the milk separately, and when it is steaming, we add it to the pan in two or
three batches. Add the paprika and salt to taste.
• We mix the bechamel with patience, over high heat, without stopping stirring and
crushing the lumps with the spoon. For about 10 minutes, or until we have a smooth and
homogeneous bechamel, with a compact texture. At the end, we will add the mussels and
mix them with the bechamel.
• Spread the tiger mussel mass on a plate, let it cool to room temperature, cover it, and
once cold, put it in the fridge.
• After about two hours, fill the clean mussel shells taking portions of the dough with a
soup spoon. They should be well filled.
• Once all the shells are filled, pass the tiger mussels through beaten egg with a splash of
milk, and breadcrumbs again, in this order. In this way, we get a generous coverage, which
will be crispy once fried.
• It is recommended to previously freeze them once breaded and fry them frozen, at 170ºC
for 12 minutes, after spraying them with EVOO.
• Preheat your JOCCA Air Fryer to 170º.
• Place them on the fryer basket for 12-15 minutes.