Fried Mussels In Ouzo Batter Recipes

BATTER-FRIED MUSSELS WITH GARLIC SAUCE

Steps:

• Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
• Place the mussels in a large wide pot with about two inches of water.
• Cover and steam until the mussels open, about six or seven minutes.
• Remove and drain, discarding any mussels that haven't opened.
• Remove the mussels from their shells and place in a colander.
• Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
• Tap the colander to rid it of excess flour.
• Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
• Add the mussels, in batches i f necessary and fry until crisp and golden.
• Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
• Add the walnuts and pound or pulverize until the mixture is mealy.
• Dampen the bread under the tap and squeeze dry.
• Add to the bowl and continue pulverizing all together.
• Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
• If it is too thick, add a little water.
• Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.

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.