Mussels and prawns croquetas. Camino de Santiago
This is our take on the recipe shared with my son and myself by one of the bars in our Camino de Santiago 2025. We made it for new years eve, brought fabulous memories of the year back.
Mussels and prawns croquetas. Camino de Santiago
This is our take on the recipe shared with my son and myself by one of the bars in our Camino de Santiago 2025. We made it for new years eve, brought fabulous memories of the year back.
Open in Cookpad AppSteps
- 1
Sautee onion slowly until
- 2
Cook mussels and king prawns. I used steamer so that they don't overcook
- 3
Peel king prawns and reserve heads to continue boiling for flavour
- 4
Chop cooked mussels and prawns very finely
- 5
Make a bechamel sauce: slowly melt butter and incorporate as much flour as it takes. Add milk stirring continuously so that sauce thickens but doesn't stick
- 6
Mix a stock cube into the water from boiling prawns heads. Add this stock to mussels and prawns and mix with the onions.
- 7
Season bechamel with salt and nutmeg and mix with the seafood and onion mixture
- 8
Let it cool in a cold place (conservatory in winter works fine)
- 9
Form the croquettes with two tablespoons
- 10
Roll in egg and then in breadcrumbs
- 11
Fry in oil and serve hot
Cooksnaps
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