Mejillones tigre rellenos de bechamel con langostinos

INGREDIENTS 3 kg of mussels - 96 pieces 450 g of cleaned prawns 3 plum tomatoes 2 onions 7 eggs Breadcrumbs 130 g of flour 2 teaspoons of sweet paprika 1 teaspoon of black pepper 1/2 teaspoon of nutmeg 2 cayenne peppers 1/2 glass of white wine 1/2 liter of milk Olive oil Salt PREPARATION ✅ To begin with the recipe, we'll thoroughly clean the mussels and cook them with 1/2 liter of water and 1/2 glass of wine until they open (approximately 15 minutes). Drain the mussels, reserving the broth. ✅ Start with the stock, frying the onion and tomato in olive oil. ✅ Meanwhile, separate the mussels from their shells and chop them finely. ✅ We also finely chop the prawns. ✅ Once the sauce is ready, add the prawns, mussels, sweet paprika, black pepper, nutmeg, chili, flour, milk, and the mussel broth (approximately 1/2 liter). Let everything mix with a whisk (for about 10 minutes). If we see that the béchamel isn't thick enough, we'll add a little more flour until the mixture separates from the sides of the pot. ✅ Once the béchamel is ready, we'll set it aside in a dish and let it cool slightly. ✅ Next, we fill the mussels with our béchamel and coat them with egg and breadcrumbs. ✅ We fry the mussels over high heat, and they're ready to eat. ‼️We hope you enjoyed the recipe and found it entertaining, so feel free to make it at home!