A few weeks ago I made Marinated Mussels and with the leftovers decided to make mussel croquettes. Do you like mussels? If so you will fall in love with these mussel croquettes. I had never made croquettes before but my grandmother makes the best croquettes in the world and I will share her recipe with you today. I was pleasantly surprised to discover that they were pretty simple to make and with a few tips I got from her the croquettes turned out perfectly. Keep reading to find out how to make them!
This croquette recipe is the base for any fillings you want to add. I made mussels and wanted to see what they would be like in a croquette. The result is so flavourful and the crisp exterior breaks away to reveal its creamy interior. My grandma says the secret to the lovely creamy interior is to keep stirring the dough. f you follow my grandma’s technique below your croquettes will turn out perfectly every time.
Even though it is a typical Spanish recipe making croquettes is new to me. I thought they would be more difficult to make but the method is very straightforward, once you make the béchamel the rest is very easy. Croquettes are a delicious way of using up your leftovers; I made them with marinated mussels but some classic croquette recipes include: ham, mushrooms, pork, chicken, cod…
If it is your first time making & eating croquettes you will love them from the very first bite. Nobody can resist the crispy breadcrumb outside and the lush creamy interior. Are you ready for the recipe?
You want the crisp exterior to break into a gloriously creamy interior. If you follow my grandma’s technique your croquettes will turn out perfectly every time.
- 4 Tbsp olive oil
- 1/4 onion, minced
- 1/2 cup flour (80g)
- 2 + 1/2 cup skimmed milk (650ml)
- 1/2 cup marinated mussels (10 mussels), chopped
- 3 Tbsp mussel marinated liquid
- 1 tsp salt
- pinch of pepper
Heat 4 Tbsp of olive oil in a small saucepan over a medium heat. Add the onion and cook over a low-medium heat until the onions become soft and transparent (about 6 minutes).
Stir the flour into the skillet over the onion and cook, stirring constantly, for about 3 minutes. It should be a bit compact and moist dough.
Meanwhile, in a small pot, bring the milk to a simmer and keep hot.
Gradually add the milk to the pan and 3 Tbsp of the brine liquid, stirring without stopping. This can take up to 10 minutes. If you get some lumps don´t worry, remove from the heat and in a separate bowl use a blender until the lumps disappeared. Pour it back in the saucepan and continue cooking.
Reduce the heat to low and fold in the chopped mussels. Cook gently, stirring for 3’ more. The mixture should be spongy and can be touched without sticking to your finger.
Spread the mixture onto a baking sheet, and allow to cool completely. Cover the mixture with cling film and refrigerate (use within 2 days).
Once it is completely cold, whisk the eggs in a shallow dish.
Stir the breadcrumbs in another shallow dish.
Scoop a tablespoons of cooled mixture, and shape with humid hands into medium size ovals. Take one croquette at a time and coat in beaten egg, then dip in the breadcrumb mixture. Set on a plate with parchment paper.
In an skillet Fry the croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Garnish with parsley if using.
Heat ½ cup of oil in a pan. Fry the croquettes in batches, turning once, until golden brown, about 2-4’total. Transfer to paper towels to drain. Add more oil as needed.
Serve warm and enjoy.
* To freeze: roll the uncooked croquettes in egg and breadcrumbs. Set separately on a tray and freeze. Once they are hard transfer them to zip bags. Take them from the freezer and fry directly, without thawing.
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