WATCH: Vask’s Chele Gonzales teaches us how to cook the first dish he ever made

You might just want to be a chef after trying this mussels croquettes recipe

INGREDIENTS

30 ml olive oil

300 g onions

200 g green capsicum

200 g red capsicum

15 g spicy paprika

12 g Spanish paprika

120 g butter

300 g all-purpose flour

1.25 kg milk

500 ml cream

15 g tomato paste

750 g mussels (each cut into 3)

250 ml mussel stock

PREPARATION

  1. Sauté onion in olive oil until it becomes translucent. Add green and red capsicum in medium to high heat until they become tender and soft but not caramelized.
  2. Add tomato paste and mix well.
  3. Add butter and paprika then flour to make the roux.
  4. Slowly add milk and work the mixture into a fine paste.
  5. Add mussel stock, mussels, and slowly add the cream. Stir gently with a spatula and simmer for 20 minutes.
  6. When cooked, use a spoon or spatula to scoop the mixture into the mussel shells. Freeze.

Breading the mussels:

  1. Bread the mussels with flour.
  2. Dip in egg and then coat in bread crumbs.
  3. Deep fry mussels until golden brown.

 

This recipe was originally published in Southern Living, July 2017.

 

TAGS: Chele Gonzalez Mejillones Tigre mussels nolisoliph Recipes seafood