Appetizer
Mejillones Tigre (Stuffed Mussels in Spicy Tomato Sauce)
Original name: Mejillones tigre
About this dish
Mejillones tigre are a beloved tapa from the Cantabrian coast, where plump mussels are stuffed with a richly seasoned mixture of their own meat, tomato, onion, and a hint of chili, then baked until golden and bubbling. The 'tiger' name likely comes from the spicy kick of the sauce or the crispy, golden crust that mimics a tiger's stripes.
This recipe honors the traditional method, delivering a dish that's perfect for sharing with good wine and good company.
Ingredients
UK and US measurements are both included for every recipe.
Fresh mussels
protein2 kg
Imperial measurement: 4.4 lbs
Dry white wine
liquid100 ml
Imperial measurement: 1/2 cup
Water
liquid100 ml
Imperial measurement: 1/2 cup
Extra-virgin olive oil
fat4 tablespoons
Imperial measurement: 1/4 cup
Onion, finely chopped
vegetable1 large (about 200 g)
Imperial measurement: 1 large (about 7 oz)
Canned crushed tomatoes
vegetable400 g
Imperial measurement: 14 oz can
Dried chili pepper (such as cayenne or ñora)
spice1, seeded and chopped
Sweet paprika
spice1 teaspoon
Dry breadcrumbs
grain100 g
Imperial measurement: 1 1/2 cups
Fresh parsley, chopped
herb2 tablespoons
Salt
seasoningto taste
Black pepper
spiceto taste
Method
Clean and open the mussels
PT15MScrub the mussels under cold running water and remove the 'beard' (byssus). Discard any that remain open when tapped. Place them in a large pot with the wine and water, cover, and cook over high heat for 4 to 5 minutes until they open. Shake the pan occasionally to ensure even cooking. Drain, reserving the cooking liquid. Discard any unopened mussels.
Remove mussel meat and keep half shells
PT15MOnce cool enough to handle, remove the mussel meat from the shells, keeping about 16 of the nicest half shells. Chop the mussel meat roughly and set aside. Strain the cooking liquid to remove any grit.
Make the filling
PT10MIn a skillet over medium heat, warm the olive oil. Add the onion and chili pepper and sauté until soft and translucent, about 5 minutes. Add the grated tomatoes, paprika, and 4 tablespoons of the strained mussel cooking liquid. Season with salt and pepper and cook for 5 minutes until thickened.
Combine filling with mussel meat
PT5MStir the chopped mussel meat into the sauce and cook for 2 minutes. Remove from heat and let cool slightly. Mix in the breadcrumbs and parsley, adjusting the mixture so it holds together when pressed (add more breadcrumbs if too moist).
Preheat oven and stuff shells
PT5MPreheat the oven to 200°C (400°F). Arrange the clean half shells on a baking sheet. Fill each shell generously with the stuffing, mounding it slightly.
Bake until golden
PT20MPlace the baking sheet in the oven and bake for 15 to 20 minutes, or until the tops are golden and sizzling.
Equipment
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Nutrition facts
Tips
- Always scrub mussels thoroughly and discard any that are open or float when placed in water. When selecting mussels at the market, the shells should be shiny and slightly open, and they should close when tapped.
- The reserved cooking liquid is a flavor booster. Do not skip straining it—it can hold sand residue.
- For a classic Cantabrian touch, you can use ñora peppers, which are small, round dried peppers with a smoky sweetness. Soak them in warm water to reconstitute, then scrape the pulp.
- Prepare the stuffing up to a day ahead and keep it refrigerated. When ready to serve, dot the top with a little olive oil and bake until heated through and golden.
Serving suggestions
- Serve the mejillones tigre hot, as a tapa with crusty bread and a chilled glass of Albariño or Verdejo. They also make a lovely shared starter for a seafood dinner.
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Recipe by
Lucia Serrano
Specialises in Spanish cuisineLucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.
Describe yourself in three words: Traditional, proud, argumentative.