Fried mussels

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Ingredients for Cooking Fried Mussels

Mussels (large and peeled) 300 grams.
Premium wheat flour 3 tablespoons.
White wine 100 ml.
Chicken eggs 1 piece.
Vegetable oil (refined sunflower) 100 ml.
Salt to taste.
Ground black pepper to taste.
Lemon 1 piece.

Main ingredientsMussels and scallops
Serving 2 servings
World CuisineFrench Cuisine

Inventory:

Wooden cutting board, Knife, Large plate, Whisk, Deep bowl, Stewpan or deep fryer (deep frying pan), Fork, Spoon, Cooker, Wooden spatula for turning., Serving dish

Cooking fried mussels:

Step 1: wash and sprinkle mussels with flour.

Mussels need "clean" to make this recipe. This does not say that they should be without dirt, but rather that they should be without any grains of sand and without fragments of shells. Often, mussels contain extraneous impregnations, provided that they were collected artisanally. Mussels grown on edgings previously lowered into the sea do not have this “merit”. This fact is very important, of course, if you are not a fan of crunching sand on your teeth. However, in order to free all mussels from various fragments of shells, this is generally a whole science. But in any case, the mussels are now being sold in a more or less pure form, the main thing is that they all need to be mandatory rinse under a strong stream of cold running water. Now the well-washed mussels should be dried with a paper towel and then they should be laid out on a cutting board or on a large plate. From above all mussels should be sprinkled with flour, and then turn them over and again sprinkled with flour on the other side. This is done so that the breading then adheres well to the mussels.

Step 2: prepare the batter.

We take a deep bowl and break the chicken egg there. In order to break an egg, take it in the hand that we hold above the bowl, take the knife with the other hand, gently hit the back of the knife in the middle of the egg and then open the egg in half with both hands to release the yolk and protein. Now beat the whisk in the bowl with a whisk in a circular motion so that the resulting foam. Good salt and pepper. Pour in half a glass dry white wine in a bowl with egg foam. We continue to beat the egg-wine mixture, add over 1 teaspoon flour, so that in the end it turns out a very liquid dough, a little even more liquid than we usually use for the preparation of fritters or claddings.

Step 3: dip the mussels into the dough.

This stage is the most interesting. Exists 2 options. The first is to water all our mussels with freshly prepared batter or batter, and then make sure that all the mussels are evenly coated. The second option is to throw all the mussels directly into the batter (batter) and mix them all well there. In general, do as you like best. In the end, you will need to remove the excess batter from the mussels. To do this, just let the batter drain from the mussels and that's it.

Step 4: deep-fried mussels.

If you have a deep fryer, this procedure becomes standard: take a basket from the deep fryer, put the mussels in it in batter, pour a lot of oil into the deep fryer and fry. If there is no deep fryer, you can use a deep saucepan. So, pour into the stewpan 0.5 cup any vegetable oil. It is important that this oil does not foam, like champagne, and does not burn when frying. For this case, buy better refined and mechanically refined sunflower oil. We put the stewpan with oil on a big fire. We are waiting for the moment when our oil becomes hot and begins to crack slightly. Take the mussels and put them in the oil. In this case, all of them are very important. put in oil as soon as possible, ideally - all at the same time. And immediately we divide all the mussels with a fork so that they do not stick together. Let's say more clearly: mussels must be fried individually. Reduce the heat to medium and continue to fry 3-4 minutes. Then the mussels should be turned over with a fork, and even better, use a spoon. And fry them yet 3-4 minutes. For all this time, our breading has time to fry. When this happens mussels you can mix better with a wooden spatula, such as potatoes. It is advisable to fry the mussels to a dark golden color, and then see for yourself who likes what degree of cooking.

Step 5: Serve the fried mussels.

Serve the already fried mussels immediately, while they are still fire-breathing and crispy. Now we transfer them from the stew-pan to a serving dish and serve. Then you can lightly pour them with lemon juice. Traditionally, fried mussels are served with zadziki, either with scordaglia paste or with walnut sauce. In addition, you can serve them with cold beer or dry white wine. Enjoy your meal!

Recipe Tips:

- - if there were no fresh mussels and you bought frozen mussels, then frozen mussels should be thawed in air at room temperature. Then rinse them thoroughly.

- - for any dishes, it is best to take live mussels. How to find out whether they are alive or not? It's simple, you can do it easily right in the store. So, if the wings of our mollusk are densely compressed, then it is 100% live. Now all frozen mussels are sold without any wings.

- - Buy frozen and already peeled mussels with great caution, since in this case it is very difficult to determine how fresh they are, because all the mussels are a very perishable product! In this case, you should immediately pay attention to the fact that all the mussels should have a thin, almost invisible, transparent layer of ice on them and not all be frozen together in one lump. This already indicates their improper storage!