Here’s ther recipe translation (I think Babel-Fish needs a better teacher.)
And now what we do as much with mejillón? Then fillings, in escabeche, to congeal, etc., etc... As mejillones is going to give for several posts, today I teach my preferred prescription to you to do with mejillones: STUFFED MEJILLONES Ingredients: 2 kgs mejillones great 1 great onion 3 teeth of garlic 300 grs. bacon smoked 1/2 liter of white sauce espesa(as for croquetas) 2 eggs flour parsley rallado bread oil trims off lower branches of 2 leaves of laurel 1 glass of white wine In the first place, we washed and we cleaned of beards mejillones. We put them in an ample casserole and we put the laurel and the white wine to them. We covered them and we left open all. We put them in a source to cool and filtered and we reserved to means glass of the liquid where we have opened them.
http://babelfish.altavista.com/
Ho-kay. Think I’ll use my own recipe. Dang. I wanted to make it JUST like they make it in Spain.
I love the true way of making Rellenos. (NOT the recipe.) Crispy.
Most restaurants make them almost soggy — like an omelette. I like ‘em deep fried, and crispy (and most establishments don’t have a clue how to fix them properly!)
lol - you did good yorkie. There are many different recipes let me see if I can find one in English. But I warn you I have never known anyone make them at home - must be too much trouble. Now steamed mussels are easy.
My idea is, however you make croquettes use the same mush spice it up and deep fry them. But then I am no cook.
You are up late, or I am up early.