Flemish Mussel Croquettes Food

FLEMISH MUSSEL CROQUETTES

Steps:

• 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.

PASTA WITH A LOT OF MUSSEL

Steps:

• Bring a large pot of water to a boil; add salt, then add the pasta; cook al dente per package directions.
• While the pasta is cooking, heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.
• Add in the chorizo; cook for 2 minutes; add in the onions, garlic, celery, carrots, and thyme; season with salt and pepper.
• Cook for 5 minutes; then add in the wine and tomatoes; bring to a bubble/simmer.
• Add in the mussels and cover with the tight-fitting lid or some aluminum foil; cook 4-6 minutes or until the mussels open.
• Discard any unopened shells; using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.
• Add the drained cooked pasta and parsley to the skillet with the chorizo and tomatoes; toss to coat in the sauce; cook for 1 minute.
• Divide the pasta among 4 serving plates; top each bowl of pasta with a portion of the mussels.
• Serve immediately with the crusty bread.