Mussels are a very good source of minerals, as they contain iron, calcium, selenium, and potassium. When battered, we slightly increase the calorie intake, but if we add lemon and parsley we add iron and vitamin C. This recipe comes to us from Turkey, where they take the mussels accompanied by raki, (anise-based appetizer), so follow reading and discover in RecipesFree how to make mussels in shell shells.
2 diners 1h 30m Starter Low difficulty Additional features: Cheap cost, Fried Ingredients:
- 1 kilogram of mussels
- 1 egg
- 2 tablespoons of wheat flour
- 1 tablespoon of milk
- 4 tablespoons chopped parsley
- 1 glass of oil for frying
- 1 teaspoon salt
- ½ teaspoon of Royal yeast
- ½ teaspoon ground black pepper
- 1 lemon
- To open the mussels
- 2 tablespoons sesame oil
- 1 teaspoonful of oregano
- 2 parsley sprigs
- 2 bay leaves
- 1 small glass of white wine
- 1 pinch of salt
- A few black peppercorns
Steps to follow to make this recipe: 1
The first thing we do is thoroughly clean the mussel shells of the impurities that they may have. Once clean, we put them in a saucepan together with the sesame oil, the aromatic herbs, the pepper, the wine and the salt. We cover the pot, put it on the fire and stir occasionally until we see that all the valves are open. We remove them from the fire and let them cool down.
Once cold, we remove the meat from the mussels of their shells and we put them on absorbent paper so that they eliminate the liquid that they may have.
In a bowl we mix flour, egg, milk, yeast, salt and pepper, and beat well until a homogeneous cream is obtained. This will be what we will use to make the mussels in shell shells.
We heat the oil in a frying pan. We coat the mussels and when the oil is very hot, with the help of a fork, we take them out of the pasta and fry them in the oil.
We fry them for a couple of minutes, take them out and place on absorbent paper to release excess fat. We serve the shellless battered mussels sprinkling with lemon juice and sprinkling chopped parsley on top. If we want, we can accompany them with a sauce that we like, such as mayonnaise or aioli. Head over to my blog La cocina de Catina and discover all my recipes.
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