AppetizerSnack

Midye Tava (Fried Mussels)

Name: Midye Tava (Fried Mussels)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portioner
Cuisine: turkish
Ingredients: 500 g fresh mussel scrubbed and debearded; 0,5 kop all-purpose flour; 2 spsk. cornstarch; 0,5 tsk. baking powder; 0,5 tsk. salt; 0,25 tsk. black pepper; 0,75 kop cold water; 4 kop vegetable oil for deep frying; 2 skive stale bread crusts removed; 0,25 kop walnut; 2 fed garlic minced; 2 spsk. lemon juice; 2 spsk. olive oil; 2 spsk. water; 0,25 tsk. salt; 0,5 tsk. red pepper flake; 1 stk. lemon cut into wedges

Midye Tava features succulent mussels, typically threaded onto skewers, that are battered and fried until golden brown. This popular Turkish street food is often served with a garlicky, spiced tarator sauce and lemon wedges.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 573 kcal

Allergenoplysninger: kan indeholde gluten, bløddyr, nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gfresh mussel, scrubbed and debearded
4 kopvegetable oil, for deep frying

batter

0,5 kopall-purpose flour
2 spsk.cornstarch
0,5 tsk.baking powder
0,5 tsk.salt
0,25 tsk.black pepper
0,75 kopcold water

tarator sauce

2 skivestale bread, crusts removed
0,25 kopwalnut
2 fedgarlic, minced
2 spsk.lemon juice
2 spsk.olive oil
2 spsk.water
0,25 tsk.salt
0,5 tsk.red pepper flake

for serving

1 stk.lemon, cut into wedges

Udstyr

slotted spoon · skewer · deep pot · thermometer · paper towels · pot · food processor · wire rack · medium bowl · whisk

Fremgangsmåde

Trin for trin

1
Steam the cleaned mussels in a pot with a splash of water for 3-5 minutes, until they open. Discard any mussels that do not open.
Ca. 5 min.
2
Remove the mussels from their shells and pat them dry thoroughly with paper towels. Thread 3-4 mussels onto each small skewer.
Ca. 10 min.
Kokkens note: Drying the mussels well ensures a crispier batter.
3
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper for the batter.
Ca. 2 min.
4
Gradually add the cold water to the dry ingredients, whisking until you have a smooth, thin batter.
Ca. 2 min.
Kokkens note: The batter should be thin enough to coat the mussels lightly.
5
Prepare the tarator sauce by blending the stale bread, walnuts, minced garlic, lemon juice, olive oil, water, salt, and red pepper flakes in a food processor until smooth.
Ca. 5 min.
Kokkens note: Adjust the consistency of the tarator sauce with a little more water if needed.
6
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
Ca. 3 min.
Kokkens note: Use a thermometer to ensure the oil maintains a consistent temperature for best frying results.
7
Dip each mussel skewer into the batter, ensuring it is fully coated, and allow any excess to drip off.
Ca. 2 min.
8
Carefully place the battered mussel skewers into the hot oil, frying in batches to avoid overcrowding the pot.
Ca. 5 min.
Kokkens note: Overcrowding the pot will lower the oil temperature and result in soggy mussels.
9
Fry for 2-3 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
Ca. 5 min.
10
Serve the fried mussels immediately with the tarator sauce and fresh lemon wedges.

Pr. portion

Næringsindhold

65%Score

Kalorier: 572,9kcal
Protein: 19,5g
Kulhydrat: 33g
Fedt: 41,3g
Kostfibre: 2,2g
Sukker: 1,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover fried mussels and tarator sauce separately in airtight containers in the refrigerator.

Genopvarmning

Reheat fried mussels in an oven or air fryer at 180°C (350°F) until crispy.