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Place setting

The recipe this week is filloas de Mexitons. The question is: in which country and in which region is this a traditional dish?


For the filling

5lb mussels, cleaned

2 onions, finely chopped

15 black peppercorns, crushed

8fl oz dry white wine

3fl oz double cream

1 clove garlic, crushed

Bunch parsley, chopped

For the batter

4oz flour

3fl oz double cream

3 eggs

Mussel liquor



To make the filling, simmer the onions, peppercorns, garlic and wine in a pan. Add the mussels. Bring to the boil and cook until the shells have opened.

Remove the mussels from liquid and shell. Coat the mussels with the cream, sprinkle with parsley and keep warm.

Using sufficient mussel liquor, make a batter, then cook the pancakes. Place filling in each pancake and roll. Serve immediately.


  • During the pig slaughter season, pigs’ blood is often used when making pancakes. They are popular with a variety of fillings.

  • Lacon is a cured front leg of pork, used in a famous bean pot traditional in the mountain areas.

  • Prawns Wearing Gaberdines is a frequent snack dish, named after the Bonapartist army which marched over the area’s north-west border.

  • Wine from this country, macerated with twice the amount of grape skins to juice, is known as doble pasta.

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