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Start by opening the mussels: Clean them a little bit and remove that annoying seaweed that they all have (its what they use to attach themselves to rocks, in spanish we refer to it as barbas -beards- lol). Warm up a glass of wine in a pot. When the wine is boiling, drop in the mussels, cover, and count 2 minutes. Drain and reserve the liquid for extra flavor in the bechamel later. Separate the mussels from their shells and save the shells.
Blend the mussel meat, prawns, and anchovies into a coarse paste.
Make the béchamel as usual: melt the butter, toast the flour in it for a couple of minutes, and then gradually add the milk while whisking vigorously. Add the rest of the ingredients and cook over low heat for 20–30 minutes. The longer and slower you cook your béchamel, the smoother and tastier it will be.
Cool the bechamel down and fill the shells helping yourself with a spoon, like shown in the video.
Last step is to coat the tigres with flour → egg → breadcrumbs to later fry at 190°C for 1-2 minutes.