Turkish · Lunch
Turkish Deep-Fried Mussels (Gluten-Free)
Plump mussels are shucked, dusted in a seasoned gluten-free rice flour and cornmeal coating, and deep-fried until golden and crisp. Served with a garlicky walnut-tahini sauce (tarator) on the side, this Istanbul street-food classic pairs briny shellfish with a nutty, tangy dip and a squeeze of lemon.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.8gProtein
41.2gFat
38.6gCarbs
1.9gSugar
3.8gFiber
1210mgSodium
78mgChol
5.9gSat Fat
540mgPotassium
95mgCalcium
5.6mgIron
11.2mcgVitamin B12
9mgVitamin C
gluten-free
seafood
low-cholesterol
gluten-free
Instructions
1
Prep
Pat mussels dry, whisk rice flour, cornmeal, baking powder, salt and pepper together, then whisk in sparkling water until a thin batter forms.
2
Rest
Let batter sit at room temperature for 10 minutes until bubbles settle.
3
Blitz
Pulse walnut, tahini, garlic, vinegar and water in a food processor until smooth tarator sauce forms; set aside.
4
Fry
Heat vegetable oil in a deep pot to 350°F over medium-high heat for 2–3 minutes per batch, turning once, until coating is deep golden brown.
5
Plate
Arrange fried mussels on a plate with tarator sauce alongside, scatter parsley over, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mussels, shelled
- 1/2 cup60g rice flour
- 4 tbsp40g cornmeal
- 1 tsp1 tsp baking powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup160ml sparkling water
- 2 cup480ml vegetable oil, for deep-frying
- 4 tbsp60g walnut
- 2 tbsp30g tahini
- 2 clove2 clove garlic
- 2 tbsp30ml white wine vinegar
- 2 tbsp30ml water
- 2 tbsp2 tbsp parsley
- 22 lemon wedge, for serving
