Mussels Fried in Batter

An unusual dish, Mussels Fried in Batter makes a delicious first course for a dinner party. Or serve with a crisp green salad and French-fried potatoes for a light but sustaining lunch. sufficient vegetable oil for deep-frying 2 quarts mussels, scrubbed, steamed and removed from their shells 8 fl. oz. Fritter Batter III 6 parsley sprigs 2 lemons, cut into wedges

Fill a large deep-frying pan one-third full of vegetable oil. Place the pan over moderately high heat and heat the oil until it reaches 375 °F on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.

Using tongs, dip the mussels first in the batter, then drop them carefully into the oil. Fry them, a few at a time, for 3 to 4 minutes, or until they are crisp and golden brown. With a slotted spoon, transfer the mussels to kitchen paper towels to drain. Keep them warm while you coat and fry the remaining mussels in the same way.

Arrange the mussels on a warmed serving dish and garnish with the parsley sprigs and lemon wedges. Serve im-mediately.

Two traditional dishes made with mussels – American Mussel Chowder and English Mussel and Beef Pie.

In a large serving dish, combine all the ingredients, except the mussels and parsley, beating with a fork until they are well blended. Stir in the mussels, mixing to coat them well. Set aside to marinate at | room temperature for 20 minutes, stirring occasionally.

Sprinkle over the parsley and serve.

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