Tiger mussels with Thermomix

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17 December, 2025

Recipe from our friend and collaborator Luz Maria Lagoa.
Advancing things for these holidays. As a tradition, at my mother-in-law’s house Tiger mussels cannot be missing as one of the thousands of appetizers, my husband’s family has always called them “GRANDPARENTS”, what name do you know them by?

Whatever they are called, they are undoubtedly terribly good 😋 With the quantities that I indicate in the recipe, there are approximately 127 pieces, you can reduce if you want less.

Traditional recipe adapted to Thermomix: perfect to prepare in advance — the dough is juicy, creamy and easy to freeze for frying on the spot.

Tiger mussels with Thermomix

INGREDIENTS

🦪 1 kg and 800 g mussels (with their shells)
🍤 275 g raw peeled shrimp
🍅 80 g natural crushed tomato
🥫 100 g fried tomato
🍾 150 ml white wine
🫒 80 ml olive oil
🧅 350 g onion (in pieces)
🌶️ 175 g red pepper
🌽 1 teaspoon cornstarch (about 15 g)
🧄 4 or 5 cloves of garlic (peeled)
🔥 3 cayenne (optional)
⚫ 2 pinches black pepper
🧂 2 teaspoon salt
BECHAMEL
🧈 200 g butter (in pieces)
🌾 205 g wheat flour
🥛 1 liter and 300 ml milk
⚫ 2 pinches black pepper
🌰 2 pinches nutmeg
🧂 2 teaspoon salt
OTHERS
🥚 Eggs (for batter)
🍞 Breadcrumbs (for coating)
🌻 Sunflower oil (for frying)

PREPARATION

We wash the mussels extremely well under cold water, rubbing with a soft scrubber to remove impurities and beards. We remove those that are broken or open that do not close when touched.

Place the mussels in a pot with a bit of water (just enough to cover the bottom), cover and heat over high heat until they open. When they open, remove from heat, drain and let cool.

We separate the meat from the shells carefully and reserve both (shells for filling, meat for the dough).

We add the mussel meat and the peeled raw prawns to the Thermomix glass and chop for 12 seconds, speed. 4. We set aside and reserve in a large bowl.

Now we add the chopped onion, garlic, red pepper and oil to the glass. We grind 12 sec, Speed. 4.

We fry the mixture: place the basket in place of the measuring cup and program 8 min, 120°C, Speed. spoon. Then we add the crushed tomato, the fried tomato, the cayenne (if you use it), the pepper and the cornstarch (with the basket), and we cook 8 min, 100°C, Speed. spoon.

Add the white wine, the chopped mussels and shrimp mixture and the salt. Now remove the basket and the beaker so that the alcohol evaporates and program 8 min, 120°C, Speed. 1. When finished, pour everything into the bowl where you had reserved the meat.

8
BECHAMEL (in Thermomix): Put the butter and flour in the glass and program 6 min, 100°C, Speed. 2 to cook the roux.

Add the milk, pepper, nutmeg and salt. Program 12 min, 90°C, Speed. 4 until you obtain a thick and homogeneous bechamel.

Pour the hot bechamel over the bowl with the mussels and shrimp mixture and mix well until both preparations are integrated. Adjust salt and pepper if necessary.

Pour the dough into two large bowls, cover with film in contact with the skin to avoid a crust, and let it cool to room temperature. Then put it in the refrigerator and let it rest until the next day (this sets the dough and makes it easier to handle).

TO THE BATTER: Take out the cold dough and, with the help of a spoon, fill each shell with the desired amount. Dip each piece in beaten egg and then in breadcrumbs until completely covered.

You can freeze them already coated in a tray (separate) and then store them in bags; They are fried directly without defrosting. To fry: heat plenty of sunflower oil and fry the pieces until golden. Drain on absorbent paper.

SERVE and enjoy: warm slightly if frozen and serve hot. ONLY LEFT TO ENJOY, BONUS!

Recipe by Jesus