AppetizerSnack

Midye Tava (Fried Mussels)

Name: Midye Tava (Fried Mussels)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 500 g fresh mussel scrubbed and debearded; 0.5 cup all-purpose flour; 2 tbsp cornstarch; 0.5 tsp baking powder; 0.5 tsp salt; 0.25 tsp black pepper; 0.75 cup cold water; 4 cup vegetable oil for deep frying; 2 slice stale bread crusts removed; 0.25 cup walnut; 2 clove garlic minced; 2 tbsp lemon juice; 2 tbsp olive oil; 2 tbsp water; 0.25 tsp salt; 0.5 tsp red pepper flake; 1 pcs 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.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 573 kcal

Allergen information: may contain gluten, molluscs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

batter

0.5 cupall-purpose flour
2 tbspcornstarch
0.5 tspbaking powder
0.5 tspsalt
0.25 tspblack pepper
0.75 cupcold water

tarator sauce

2 slicestale bread, crusts removed
0.25 cupwalnut
2 clovegarlic, minced
2 tbsplemon juice
2 tbspolive oil
2 tbspwater
0.25 tspsalt
0.5 tspred pepper flake

for serving

1 pcslemon, cut into wedges

Equipment

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

The method

Step by step

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.
About 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.
About 10 min
Cook’s 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.
About 2 min
4
Gradually add the cold water to the dry ingredients, whisking until you have a smooth, thin batter.
About 2 min
Cook’s 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.
About 5 min
Cook’s 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).
About 3 min
Cook’s 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.
About 2 min
8
Carefully place the battered mussel skewers into the hot oil, frying in batches to avoid overcrowding the pot.
About 5 min
Cook’s 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.
About 5 min
10
Serve the fried mussels immediately with the tarator sauce and fresh lemon wedges.

Per serving

Nutrition

65%Score

Calories: 572.9kcal
Protein: 19.5g
Carbs: 33g
Fat: 41.3g
Fibre: 2.2g
Sugar: 1.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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