Fried Beer-Battered Mussels With Two Sauces
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Mayonnaise3 tbsps
Mustard (coarse-grained)2 tbsps
Cilantro (finely chopped fresh)2 tsps
Lime Juice (fresh)1 tsp
Curry Powder1 cup
All-Purpose Flour1.5 quarts
Vegetable Oil (for frying)Directions:
1
Make sauces: Put 1/2 cup mayonnaise into each of 2 small serving bowls and whisk mustard into 1 bowl
2
Whisk cilantro, lime juice, and curry powder into other bowl
3
Season dipping sauces with salt and pepper and keep chilled, covered
4
Put 1/2 cup mayonnaise into each of 2 small serving bowls and whisk mustard into 1 bowl
5
Whisk cilantro, lime juice, and curry powder into other bowl
6
Season dipping sauces with salt and pepper and keep chilled, covered
7
Make batter and fry mussels: Whisk beer into flour in a bowl until combined well
8
Heat oil in a 4-quart heavy saucepan over moderate heat until thermometer registers 375°F
9
While oil is heating, pat mussels dry between layers of paper towels, pressing lightly
10
Dredge 10 mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, 1 to 2 minutes
11
Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with salt
12
Fry remaining mussels in batches in same manner, returning oil to 375°F between batches
13
Whisk beer into flour in a bowl until combined well
14
Heat oil in a 4-quart heavy saucepan over moderate heat until thermometer registers 375°F
15
While oil is heating, pat mussels dry between layers of paper towels, pressing lightly
16
Dredge 10 mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, 1 to 2 minutes
17
Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with salt
18
Fry remaining mussels in batches in same manner, returning oil to 375°F between batches
19
Serve mussels immediately, with dipping sauces
20
Serve mussels immediately, with dipping sauces