Turkish · Dinner
Turkish Deep-Fried Mussels (High-Protein)
Turkish-style deep-fried mussels coated in a chickpea and egg-enriched batter, delivering tender briny meat in a crisp shell. Served hot with garlicky walnut-tahini sauce, lemon wedges, and fresh parsley for a crunchy, savory street-food plate.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
682Calories
51.3gProtein
41.5gFat
28.9gCarbs
1.9gSugar
5.3gFiber
1204mgSodium
322mgChol
6.2gSat Fat
767mgPotassium
141mgCalcium
6.7mgIron
18.1mcgVitamin B12
11mgVitamin C
shellfish
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Shell and pat dry the mussels; mince the garlic; chop the parsley; finely chop the walnut.
2
Whisk
Combine chickpea flour, all-purpose flour, egg, sparkling water, baking powder, salt, and black pepper until smooth and thick.
3
Rest
Let batter sit 10 minutes at room temperature to hydrate and thicken.
4
Fry
Heat vegetable oil to 350°F in a small deep saucepan; coat mussels in batter and fry in two batches, 3–4 minutes each, until golden brown and crisp.
5
Sauce
Blend walnut with tahini, minced garlic, lemon juice, and water until smooth and creamy.
6
Plate
Arrange mussels on a plate, drizzle with walnut-tahini sauce, scatter parsley over top, and serve with lemon wedge and remaining sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz510g, shelled mussels
- 1/2 cup60g chickpea flour
- 1/2 cup60g all-purpose flour
- 22 large eggs
- 1/2 cup120ml cold sparkling water
- 1 tsp1 tsp baking powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 4 tbsp40g walnut
- 4 tbsp60g tahini
- 2 clove2 clove garlic
- 2 tbsp30ml lemon juice
- 4 tbsp60ml water
- 22 lemon wedge
- 2 tbsp8g parsley
