Fresh mussels
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Mussel croquettes with piccalilli mayonnaise
Expert
4 people
60 minutes
ingredients
- 200 ml mussel juice from Prins & Dingemanse
- Black pepper
- 32 cooked mussels from Prins & Dingemanse, ground into pieces
- 2 sheets of gelatin, soaked in water
- 50 g unsalted butter
- 2 eggs
- 1 shallot, chopped
- 3 tbsp mayonnaise
- 65 g flour
- 1 tbsp piccalilli
- 100 - 150 ml milk
- Flour
- Small bunch of flat-leaf parsley, finely chopped
- Panko
- Small bunch of tarragon, finely chopped
- Frying fat
instructions
Melt the butter in a pan with a thick bottom. Sauté the shallot until translucent. Add the flour and cook for 5 minutes on low heat. Be careful not to let the flour burn. Gradually add the mussel juice. Stir well to prevent lumps from forming. Also add the milk. This ragout is the base for the croquette. If it's too thick, add some water or a splash of milk. Mix in the pre-cooked mussels, flat-leaf parsley, and tarragon. Season with black pepper and possibly some salt. Stir the gelatin into the ragout until it is completely absorbed. Now scoop the ragout into a flat dish and let it cool. Cover and refrigerate for at least 3 hours to firm up. Meanwhile, make the piccalilli mayonnaise. To do this, mix the piccalilli and mayonnaise. Refrigerate until you serve the mussel croquettes. Shape the firm ragout into croquettes with floured hands. First, coat them in flour, then in beaten eggs, and finally in panko. Make sure the entire mussel croquette is covered with a layer of all three. Set aside on a plate. Heat the deep fryer, or oil in a pan, to 180 degrees and fry the mussel croquettes for about 5 minutes or until they are nicely golden brown.
Tip!
You can easily double this recipe and freeze the mussel croquettes after breading. This way, you'll always have this tasty snack at home.
Product for this recipe
Facts about Prince
How do I cook my mussels?
Put the vegetables together with a splash of wine or beer in a large pot. Place the mussels on top. Sprinkle with pepper and bring to a boil with the lid closed. Shake the mussels during cooking. When the shells are all open after about 5-8 minutes, the mussels are cooked. Serve them with baguette or fries and sauces of your choice. Check the traditional recipe for more information.
Can you freeze fresh mussels?
Fresh mussels in the shell should never be frozen. However, if you have cooked the mussels and can't eat them all, you can freeze the mussel meat after removing it from the shell. You can then add the mussels to soup or salad later, or fry them up nicely with some onion.
Check out our Fresh Mussels here:
In which season can you eat mussels?
How do I open an oyster?
Opening oysters is a tricky and precise task that requires some experience. Never opened an oyster before? With the step-by-step plan below, you should be able to do it!
Use a sturdy cloth to protect your hand. Hold the oyster firmly in your left hand. Insert the knife into the hinge of the oyster. Pry the shells apart with a twisting motion. Now scrape the knife along the flat shell to loosen the muscle. Then remove the top shell. Scrape the muscle from the bottom shell. The oyster is now free. Check out the basic oyster recipe for more information.
How do I open a flat oyster?
Opening oysters is a tricky and precise task that requires some experience. Never opened an oyster before? With the step-by-step plan below, you should be able to do it!
Use a sturdy cloth to protect your hand. Hold the oyster firmly in your left hand. Insert the knife into the hinge of the oyster. Pry the shells apart with a twisting motion. Now scrape the knife along the flat shell to loosen the muscle. Then remove the top shell. Scrape the muscle from the bottom shell. The oyster is now free.
Check out the basic oyster recipe for more information.
Do you need cutlery to eat mussels?
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