Fried mussels are a delicious appetizer, perfect to start a lunch or dinner based on fish. But also to serve with an aperitif or at a buffet. Moreover, if you are with family, you can serve the fried mussels as a main course, accompanied by a fresh seasonal salad.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for Fried Mussels
- 1.3 lbs mussels
- 1 egg
- 0.4 cup (I use re-milled semolina)
- 0.35 oz grated Grana Padano
- 1 pinch garlic powder
- 0.6 breadcrumbs
- 1 bunch parsley
- to taste salt
- to taste pepper
- to taste peanut oil
- to taste lemons
Preparation of FRIED MUSSELS
Clean the mussels well, scraping the shell with a knife and removing the beard found on the side of each mussel, then rinse them.
Pour a drizzle of oil into a large pot and let it heat up, then add the mussels and immediately cover with a lid. Do not add salt, the mussels do not need it. Let the mussels open, shaking the pot often to turn them; it will take 2-3 minutes.
Drain the mussels (save the cooking liquid and set it aside, in the notes below I will explain how to use it) and let them cool slightly, then remove the mollusks from the shell.
Place the egg, grated Grana Padano, and chopped parsley in a bowl; add a pinch of salt, a pinch of pepper, and a pinch of garlic powder. Mix everything with a fork.
Prepare 2 more bowls: put the flour in one and the breadcrumbs in the other.
Flour the mussels, then place them in a strainer and shake them to remove excess flour. Dip them in the egg and finally in the breadcrumbs.
Heat plenty of oil in a pan. To know when the oil is ready, drop a few drops of egg into it. If it creates many bubbles, it means it is hot enough. Fry the mussels a few at a time until they are golden brown. It will take just a few minutes.
As the mussels are ready, remove them from the pan with a slotted spoon and place them on some sheets of absorbent paper to remove excess oil.
Serve your fried mussels piping hot, accompanied by lemon wedges.
Notes
The ingredient quantities for the breading (flour, breadcrumbs…) are indicative because it is difficult to establish the exact amount. If you have leftover eggs and breadcrumbs mix them together and if they are not fluid enough, add the reserved mussel cooking liquid, filtered through a fine mesh sieve, and mix everything. Fry this mixture by spoonfuls into small fritters that you can serve with the mussels.
The fried mussels should preferably be served very hot, but they are also good warm or at room temperature and therefore suitable to be served with an aperitif or at a buffet.
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