Tigres Mussels

We had a couple of vistors to the depuration center and I explained how the systems worked and gave a quick biology lesson on the birds and bees relative to moules
reproduction .The ladies are orange and the males white.!
The conversation got around
to how to cook mussels and I intended to explain how to cook Tigres mussels but had a senior moment when the brain went blank and I could not recall the name Tigres .
The brain has now rebooted and as you can see from the heading to this blog I was trying to recall Tigres Mussels .
Rather than typing in one of the recipes, I recommend you Google, Tigres Mussels.
You will then find the regional variations on preparing this dish.
Bilbao , Madrid , San Sebastion there are variation on a common theme and once you have tried say the Bilbao version you will start to experiment with your own version.
I tried a version of my own on the general public at last years Taste of the West show
which had a black pudding and apple sauce base, a mussel on the base, and a Calvados and creme fraiche topping. They went down very well .
One of the sayings about Tigres Mussels is that you wont find any lurking in the fridge.
Adding some hot chilli either fresh or chilli flakes to the mixture gives them the fire which is where the name Tigres comes from