Turkish · Lunch
Turkish Deep-Fried Mussels
Fresh mussels shelled and skewered on sticks, dipped in a beer-leavened batter and deep-fried until golden and crisp. Served hot with a garlicky walnut tarator sauce for dipping, a street-food staple sold from carts along the Bosphorus.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.3gProtein
40.2gFat
38.1gCarbs
2.1gSugar
2.8gFiber
780mgSodium
72mgChol
5.9gSat Fat
510mgPotassium
95mgCalcium
4.8mgIron
9.5mcgVitamin B12
8mgVitamin C
low-cholesterol
gluten-free-adaptable
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the shelled mussels dry with paper towel and thread them onto 2–3 short skewers, piercing through the thick part of each mussel so they sit flat.
2
Whisk
In a mixing bowl, whisk together the flour, cornstarch, cold beer, baking soda and a pinch of salt into a smooth, thick batter that coats the back of a spoon.
3
Chill
Rest the batter in the refrigerator for 15 minutes uncovered until small bubbles form on the surface and it slightly thickens.
4
Blitz
In a small food processor, blitz the garlic, ground walnut, torn bread, lemon juice, olive oil, water and a pinch of salt into a smooth tarator sauce; set aside.
5
Fry
Heat the vegetable oil in a small deep pot over medium-high heat to 350°F (175°C); dip each mussel skewer into the batter, coating fully, then lower into the hot oil and deep-fry for 2–3 minutes, turning once, until the batter is deep golden and crisp; drain on paper towel.
6
Plate
Arrange the fried mussel skewers on a plate with the tarator sauce alongside for dipping and a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 18-20 shelled mussels mussels
- 1 cup120g all-purpose flour
- 2 tbsp2 tbsp cornstarch
- 1/2 cup120ml beer, cold
- 2 pinch2 pinch baking soda
- 2 pinch2 pinch salt
- 4 cups950ml vegetable oil, for deep-frying
- 2 clove2 clove garlic
- 1/2 cup60g walnut
- 2 slice2 slice white bread, crust removed
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp water
- 2 pinch2 pinch salt
- 22 lemon wedge, for serving
