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


INGREDIENTS


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


Butter


METHOD


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.


ADDITIONAL CLUES


  • 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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