AppetizerSnack

Midye Tava (Fried Mussels)

Name: Midye Tava (Fried Mussels)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 porcje
Cuisine: turkish
Ingredients: 500 g fresh mussel scrubbed and debearded; 0,5 szklanka all-purpose flour; 2 łyżka cornstarch; 0,5 łyżeczka baking powder; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper; 0,75 szklanka cold water; 4 szklanka vegetable oil for deep frying; 2 plaster stale bread crusts removed; 0,25 szklanka walnut; 2 ząbek garlic minced; 2 łyżka lemon juice; 2 łyżka olive oil; 2 łyżka water; 0,25 łyżeczka salt; 0,5 łyżeczka red pepper flake; 1 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 40 min
Porcje: 4
Trudność: Średni
Na porcję: 573 kcal

Informacja o alergenach: może zawierać gluten, mięczaki, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

batter

0,5 szklankaall-purpose flour
2 łyżkacornstarch
0,5 łyżeczkabaking powder
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper
0,75 szklankacold water

tarator sauce

2 plasterstale bread, crusts removed
0,25 szklankawalnut
2 ząbekgarlic, minced
2 łyżkalemon juice
2 łyżkaolive oil
2 łyżkawater
0,25 łyżeczkasalt
0,5 łyżeczkared pepper flake

for serving

1 szt.lemon, cut into wedges

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

65%Ocena

Kalorie: 572,9kcal
Białko: 19,5g
Węglowodany: 33g
Tłuszcz: 41,3g
Błonnik: 2,2g
Cukry: 1,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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