Fried Mussels In Ouzo Batter
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
63
Spice
63
Sweetness
58
Sourness
35
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
Directions:
1
Place the mussels in a large pot over high heat and add the wine, if using
2
Cover and let the mussels steam for about 5 minutes, shaking the pot and stirring every now and then, until the shells open
3
Throw away the ones that stay closed
4
Shuck the mussels and discard the shells
5
Cover and refrigerate until needed, up to 3 hours
6
Add salt and Aleppo pepper to the mussels, dust with about 2 tablespoons cornstarch,and toss to coat lightly
7
Heat about 2 inches of olive oil in a skillet over medium-high heat
8
Mix the remaining 1 cup cornstarch, the flour, and the baking powder in a bowl
9
Add the ouzo and sparkling water, whisking to incorporate
10
It should be runny
11
If too thick, add a little more sparkling water
12
When the oil is very hot (about 350°F), dip a few mussels at a time in the batter,remove with tongs, and fry, turning them as they turn deep golden, about 1 minute total
13
Transfer to a plate lined with a double layer of paper towels to drain
14
Serve with lemon quarters and skordalia
15
Place the mussels in a large pot over high heat and add the wine, if using
16
Cover and let the mussels steam for about 5 minutes, shaking the pot and stirring every now and then, until the shells open
17
Throw away the ones that stay closed
18
Shuck the mussels and discard the shells
19
Cover and refrigerate until needed, up to 3 hours
20
Add salt and Aleppo pepper to the mussels, dust with about 2 tablespoons cornstarch,and toss to coat lightly
21
Heat about 2 inches of olive oil in a skillet over medium-high heat
22
Mix the remaining 1 cup cornstarch, the flour, and the baking powder in a bowl
23
Add the ouzo and sparkling water, whisking to incorporate
24
It should be runny
25
If too thick, add a little more sparkling water
26
When the oil is very hot (about 350°F), dip a few mussels at a time in the batter,remove with tongs, and fry, turning them as they turn deep golden, about 1 minute total
27
Transfer to a plate lined with a double layer of paper towels to drain
28
Serve with lemon quarters and skordalia