Midye Tava (Fried Mussels)

Förberedelser

Ingredienser

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Steg för steg

1. 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.

   Cirka 5 min

2. 2

   Remove the mussels from their shells and pat them dry thoroughly with paper towels. Thread 3-4 mussels onto each small skewer.

   Cirka 10 min

   Kockens tips: Drying the mussels well ensures a crispier batter.

3. 3

   In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper for the batter.

   Cirka 2 min

4. 4

   Gradually add the cold water to the dry ingredients, whisking until you have a smooth, thin batter.

   Cirka 2 min

   Kockens tips: The batter should be thin enough to coat the mussels lightly.

5. 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.

   Cirka 5 min

   Kockens tips: Adjust the consistency of the tarator sauce with a little more water if needed.

6. 6

   Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

   Cirka 3 min

   Kockens tips: Use a thermometer to ensure the oil maintains a consistent temperature for best frying results.

7. 7

   Dip each mussel skewer into the batter, ensuring it is fully coated, and allow any excess to drip off.

   Cirka 2 min

8. 8

   Carefully place the battered mussel skewers into the hot oil, frying in batches to avoid overcrowding the pot.

   Cirka 5 min

   Kockens tips: Overcrowding the pot will lower the oil temperature and result in soggy mussels.

9. 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.

   Cirka 5 min

10. 10

    Serve the fried mussels immediately with the tarator sauce and fresh lemon wedges.