Pure Seafood Flavor

"also known as Sea Tigers"

• Some (8-10 full spoons) olive or vegetable oil.
• 1 Kg mussels
• 1/4 onion cut into tiny bits
• 1/4 lt milk
• 1/4 kg flour
• 1/4 kg butter or margarine
• Some salt
• Breadcrumbs
• 1 or two battered eggs

NARRATIVE

1. First boil all mussels for 15 minutes till valves are open. Separate the bodies and clean the valves apart. Cut all bodies into tiny bits and reserve.
2. Put a big pan to soft fire with the onion bits and butter. Put alternatively some milk and some flour mixing and beating well and continuosly until it get a hard cream (bechamel sauce). Add some salt as you like it.
3. Now, mix mussels and cream. Fill the clean valves with the resulting stuff.
4. Dip the valves, one by one,  first in the battered eggs egg then in the breadcrumbs.
5. Finally, fry all valves in the oil, well hot, till their open sides get golden-like colored. 

TIPS: Serve while still hot, preferably together with some salad. You can also cook this recipe using crab meat, shrimps or salmon instead of mussels and getting pure flavors too.