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Clean the mussels and remove the beards (seaweed attachment)
Warm up a glass of white wine in a pot until boiling
Add the mussels to the boiling wine, cover, and cook for 2 minutes
Drain the mussels and reserve the cooking liquid
Separate the mussel meat from the shells and save the shells
Blend the mussel meat, prawns, and anchovies into a coarse paste
Warm up the butter and toast the flour in it for a couple of minutes
Gradually add the milk while whisking vigorously
Add the mussel cooking liquid, tomato sauce, parsley, and Tabasco
Cook the béchamel over low heat for 20-30 minutes, stirring occasionally
Cool the béchamel down to room temperature
Fill the mussel shells with the béchamel mixture using a spoon
Coat each filled shell with flour, then egg, then breadcrumbs
Fry the tigres at 190°C for 1-2 minutes until golden brown
Drain on paper towels and serve hot