Flemish Mussel Croquettes Recipes

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.

BELGIAN MUSSELS

Steps:

• In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock. Cover, and place over medium-high heat. Bring to a boil, and steam until mussels open, about 5 minutes.
• Remove mussels to serving plates or a large serving bowl. Add butter to pot, and stir. Season to taste with salt and pepper. Pour sauce over mussels and serve immediately.