Breaded stuffed mussels (Mejillones tigre)

1. Wash and debeard the mussels and steam them open in a pan with a little water, covered, for 3-4 minutes; discard any that stay closed. Strain and keep the cooking liquid, remove the mussel meat and chop it finely; keep half the shells.

2. Cook the finely chopped onion in the olive oil for 8 minutes, add the grated tomato and crumbled chilli and cook for 5 minutes until thick.

3. Add the butter, sprinkle in the flour and stir for 2 minutes, then gradually pour in the milk and 100 ml mussel liquid and cook for 8-10 minutes into a thick béchamel; stir in the mussel meat and salt carefully.

4. Fill the shells generously with the mixture using a spoon, smooth the top and chill for at least 1 hour to set.

5. Dip the filled side first in beaten egg, then in breadcrumbs, and fry filling-side down in oil at 180 °C for 1-2 minutes until golden.

6. Drain on kitchen paper and serve hot.

Tip: The name "tiger" refers to the spicy flavour and the striped look of the breading – a classic of Bilbao's tapas bars.