They are an appetizer that’s different from the usual, fried mussels will be snatched up one after the other. Easy and fast to prepare, they will be a tasty seafood dish to present alone or together with other fish, such as golden fried mullets.
The batter that encloses the fried mussels is very flavorful, crispy on the outside and soft inside, and you can use it to fry some accompanying vegetables such as small cherry tomatoes or zucchini. They are a light and delicate appetizer or second course, despite being fried.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 9 oz mussels (cleaned, washed, and shelled)
- 3/4 cup flour
- 3/4 cup remilled durum wheat semolina
- 2/3 cup water
- 1 egg
- 1/2 teaspoon salt
- lemon zest (grated)
- to taste pepper, sweet paprika, garlic powder, chopped parsley
- sunflower oil (or corn oil, for frying)
Steps
Wash and clean the mussels, put them in a large pot with the lid on and let them open over high heat, it will take a few minutes.
Shell the mussels one by one, let them drain well, and set them aside.
In a bowl, put the two flours, grated lemon zest, salt, a few pinches of paprika, a pinch of garlic powder, ground pepper, and finely chopped parsley.
Add the water and the egg and mix the batter well.
In a frying pan, heat the oil.
Dip 5-6 mussels at a time into the batter, then with a teaspoon take one at a time and fry them for a few minutes in the hot oil, just long enough to slightly brown them.
Serve the fried mussels hot with a squeeze of lemon juice.
