BATTER-FRIED MUSSELS WITH GARLIC SAUCE
Make and share this Batter-fried mussels with garlic sauce recipe from Food.com.
Provided by Poppy
Categories Mussels
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1157.2, Fat 77.4, SaturatedFat 11, Cholesterol 159, Sodium 1799.4, Carbohydrate 41.1, Fiber 1.9, Sugar 1.9, Protein 72.6
MUSSELS IN GARLIC BUTTER SAUCE
A great recipe for a light mid week meal. Very tasty, healthy and quick to make.
Provided by afronia1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
- Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
- Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
- Place the mussels into individual dishes, discarding any mussels that won't open.
- Mix together the remaining butter, garlic and chopped parsley.
- Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.
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