Step 4: Heat a pan with about 2 tbsp of cooking oil (enough oil to coat the pan) and when hot, pour on the mussels and batter mixture we made. 3. Follow me on Instagram and on Facebook. You can shuck them raw, but I generally don’t like this method because unlike clams or oysters, mussel shells are thin and brittle. I find it works well with things that can also be eaten raw, as the 10 second frying time “cooks” the meat, but just barely. The skordalia sauce is great with any fried food, and will keep in the fridge for a week or so. In a bowl, whisk together the egg and the flour, along with the garlic powder and a pinch of salt. Hey there. Using tongs, drop the mussels into the oil 5-6 at a time and fry for about 10 seconds. 2. This batter is my standard one for frying shellfish, crustaceans, and the like. It is very easy to overcook the batter, so always watch it. This process can take a while to do, but this deep fried mussel recipe is worth the effort and time. Hope you are enjoying your time here, and if you want to learn more about me click my pic and it'll shoot you right over to the About page. I'm Cody. Fried mussels are a classic Spanish tapa and they are extremely easy to make. Put all the mussels into the batter and mix it up with a spoon. Heat to 350 degrees. 1. Fried mussels is not something I grew up with. The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages. This site uses Akismet to reduce spam. The bowl featured in the main picture is my absolutely gorgeous Churchill Stonecast Duck Egg Blue 11 Inch Round, available on Amazon. 500g mussels 1 egg 80g breadcrumbs 1/2 teaspoon ground black pepper 2 tbsp mayonnaise 1 tsp salt for mussels 1 lemon wedge Cooking oil . https://www.kawalingpinoy.com/crispy-tahong-deep-fried-mussels If you like tapas, head over to my Comprehensive Guide To Tapas In Granada, to see my 19 favorite tapas from my trip to Spain. Pour the white wine into a large, wide pan with a lid. As for the spices, it’s your call. https://www.bawarchi.com/recipe/fried-mussels-oetbpzdiicigg.html Doing this keeps the mussels tender and is a lot less messy. But mussel gathering is easy here in Northern California, and hell, I like fried foods, so why not? Add the bay leaves and bring to a boil. Same mechanics, different flavors. Drain the mussels on paper towels and fry the second batch. Stir the mussels with the flour mixture until they are all coated. Distribute the mussels evenly over the batter but don’t stir. Sprinkle with salt, and repeat until all the fried mussels are done. https://www.littlecookingtips.com/content/pan-fried-mussels https://www.bawarchi.com/recipe/fried-mussels-oetbpzdiicigg.html I personally like to add a bit of sumac when I am frying oysters with this same batter, as the earthy lemony flavor profile compliments them well. This batter is my standard one for frying shellfish, crustaceans, and the like. If it’s alive, it’ll close else discard. Throw away any mussels that have broken shells. Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife. There is only a few ingredients for this recipe, so it’s quite easy on the difficulty scale, but it is still a delicious seafood recipe. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. e geral@josegourmet.com; t +351 21 828 56 94; t +351 91 899 43 69 Filed Under: Appetizers and Snacks, Featured, Fish, Greek Tagged With: clams and mussels, easy recipes, Foraging, greek recipes. Place the bread … Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Cooking deep fried mussel is easy. Heat enough cheap olive oil in a pot or fryer to be able to deep-fry the mussels. Begin by bringing a few inches of oil up to boiling. By Hank Shaw on April 10, 2017, Updated June 17, 2020 - 5 Comments. Oil; for frying. Fried Mussels are also called Xinaneao in Goa and this simple recipe is pretty much a staple in any household. Serve alongside the skordalia. Dredge mussels in flour mixture … You can also use this recipe with clams, too. Add a bit of extra butter for creaminess and stir in the fresh parsley. My mix comes from spices I see in Greek cooking, but is not anything “authentic” so far as I know. As each mussel opens, remove it to a plate. Better to steam them in a lidded frying pan, removing each mussel the moment it opens. Pan-Fried Mussels In Garlic Butter. I came across this unusual recipe for fried mussels while reading Diane Kochilas’ excellent book The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages. Remove the mussels with a slotted spoon or a spider strainer and put on a paper towel lined plate. If shells are opened, tap on them. It is very easy to overcook the batter, so always watch it. One more simple but delicious recipe you cannot miss, it’s pan-fried mussels in garlic butter. Ligthly blanch mussels with salt water to open & purging them of sand. You can add other seasonings to the batter to suit your needs. For the fried mussels I used already shelled meat, as there’s no need for the shell if you’re gonna deep fry it anyway. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I’m finally back home after my travels in Spain, but I think I’ve permanently got an addiction to tapas. Shake off the excess and fry in the hot oil until golden, about 2 or 3 minutes. Set aside. Place the mussels in a large wide pot with about two inches of water. Add the mussels in one layer and steam with the lid on. Add the garlic, salt and pine nuts and pulse a few times. Drain on paper towels. However, you should ensure that the mussels are cleaned and the mussel meats are removed from the shell before cooking. Dampen the bread with some water, then squeeze it dry. Churchill Stonecast Duck Egg Blue 11 Inch Round, Sauteed Brussels Sprouts With Bacon And Shallot. Mix the flour with all the spices and dredge the mussels in it. 3.Pan-Fried Mussels In Garlic Butter. We use cookies to ensure that we give you the best experience on our website. My local market has vacuum sealed frozen mussels, which I find to be just as good as fresh provided I’m not doing a Moules Marinieres or the like. These fried mussels are a perfect snack to make whatever the weather, provided you can get decent mussels. The batter will be quite runny, but that’s fine as you don’t want such an overpowering batter with fried mussels as you won’t be able to taste the mollusc. A word on the olive oil you fry the mussels in: It should be cheap, refined olive oil, which has a much higher smoke point than extra virgin. Arrange the mussel shells on a serving platter or plates and put a fried mussel in each shell. The batter will be quite runny, but that's fine as you don't want such an overpowering batter with fried mussels as you won't be able to taste the mollusc. Shake off the excess and fry in the hot … None, some or all of what I recommend. Hey everyone!
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