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Mussel croquettes with piccalilli mayonnaise

Mussel croquettes with piccalilli mayonnaise
ingredients
200 ml of Prins & Dingemanse mussel juice Black pepper
32 cooked mussels from Prins & Dingemanse, diced 2 leaves of gelatine, soaked in water
50 gr of butter 2 eggs
1 shallot, finely chopped 3 tablespoons of mayonnaise
65 gr of flour 1 tablespoon of piccalilli
100-150 ml of milk Flour
Small bunch of flat-leaf parsley, finely chopped Breadcrumbs
Small bunch of tarragon, finely chopped Deep-fat frying fat

Making your own mussel croquettes sounds like a lot of work, but it is much easier than you think. We use precooked mussels for the filling. For an even more intense flavour we use mussel juice rather than fish stock. Serve the crunchy fried mussel croquettes with a fresh piccalilli mayonnaise.

 

Melt the butter in a thick bottomed pan. Fry the shallot until translucent. Add the flour and fry over a low heat for 5 minutes. Make sure the flour does not stick. Add the mussel juice bit by bit. Stir well to make sure there are no lumps. Add the milk too. This ragout is the basis for the croquette. If it is too thick, add some water or another dash of milk. Mix in the precooked mussels, flat-leaf parsley and tarragon. Season with black pepper and possibly some salt. Stir the gelatine into the ragout until it is fully dissolved. Now spoon the ragout into a flat dish and leave to cool. Cover and put into the fridge to stiffen for at least 3 hours. In the meantime you can prepare the piccalilli mayonnaise by mixing the piccalilli and the mayonnaise. Keep in the fridge until you serve the mussel croquettes. Put a little flour on your hands and shape croquettes from the stiff ragout. Coat them in flour first, then with the beaten egg and finally with the breadcrumbs. Make sure the entire mussel croquette is covered with a layer of each. Put aside on a tray. Heat the deep-fat fryer or oil in a pan to 180 degrees C and fry the mussel croquettes for 5 minutes or until they are a beautiful golden brown.

 

Tip! You can easily double the recipe and freeze the mussel croquettes after you have coated them in breadcrumbs. It means you always have a delicious snack at the ready.

 

For about 32 small croquettes

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