Batter Fried Mussels With Garlic Sauce Recipes

STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
• Add the soy sauce and wine. Stir.
• Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
• Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

FRIED BEER-BATTERED MUSSELS WITH TWO SAUCES

Steps:

• Make sauces:
• Put 1/2 cup mayonnaise into each of 2 small serving bowls and whisk mustard into 1 bowl. Whisk cilantro, lime juice, and curry powder into other bowl. Season dipping sauces with salt and pepper and keep chilled, covered.
• Make batter and fry mussels:
• Whisk beer into flour in a bowl until combined well.
• Heat oil in a 4-quart heavy saucepan over moderate heat until thermometer registers 375°F.
• While oil is heating, pat mussels dry between layers of paper towels, pressing lightly.
• Dredge 10 mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, 1 to 2 minutes. Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with salt. Fry remaining mussels in batches in same manner, returning oil to 375°F between batches.
• Serve mussels immediately, with dipping sauces.

FRIED MUSSELS IN OUZO BATTER

Steps:

• Place the mussels in a large pot over high heat and add the wine, if using. Cover and let the mussels steam for about 5 minutes, shaking the pot and stirring every now and then, until the shells open. Throw away the ones that stay closed. Shuck the mussels and discard the shells. Cover and refrigerate until needed, up to 3 hours.
• Add salt and Aleppo pepper to the mussels, dust with about 2 tablespoons cornstarch,and toss to coat lightly. Heat about 2 inches of olive oil in a skillet over medium-high heat. Mix the remaining 1 cup cornstarch, the flour, and the baking powder in a bowl. Add the ouzo and sparkling water, whisking to incorporate. It should be runny. If too thick, add a little more sparkling water.
• When the oil is very hot (about 350°F), dip a few mussels at a time in the batter,remove with tongs, and fry, turning them as they turn deep golden, about 1 minute total. Transfer to a plate lined with a double layer of paper towels to drain.
• Serve with lemon quarters and skordalia.