Crispy Mussels with Almond and Scallion Sauce

Name: Crispy Mussels with Almond and Scallion Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps sliced almonds, toasted; 473 milliliters canola oil; 1 Tbsp Dijon mustard; 473 milliliters dry white wine; 1 clove garlic, chopped; 1 Tbsp honey; 680 grams mussels, scrubbed and de-bearded; 118 milliliters olive oil; 8 servings Rice flour; 8 servings Salt and pepper; 8 servings Salt and freshly ground pepper; 59 milliliters sliced scallions; 8 servings Chopped scallions, for garnish; 59 milliliters aged sherry vinegar; 8 servings Water

Crispy Mussels with Almond and Scallion Sauce might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 6g of protein, 22g of fat, and a total of 295 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have salt and pepper, olive oil, garlic, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Bring wine to a boil in a large stockpot.

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Wine

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Pot

Add the mussels, stir, cover, and cook until the mussels have opened.

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Mussels

Remove the mussels to a sheet pan with a slotted spoon, discarding any mussels that do not open.

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Mussels

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Slotted Spoon

Frying Pan

Remove the mussels from the shell and place in a bowl.

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Mussels

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Bowl

Place 2 cups of the rice flour into a large bowl and add enough water until it becomes a light batter, about the consistency of crepe batter. Season with salt and pepper.

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Salt And Pepper

Rice Flour

Water

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Bowl

Heat oil in a high-sided saute pan until it reaches a temperature of 360 degrees F. Season the mussels with salt and pepper, dip the mussels into the batter, and then fry until lightly golden brown, about 30 to 45 seconds.

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Salt And Pepper

Mussels

Dip

Cooking Oil

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Frying Pan

Drain the mussels on a sheet pan lined with paper towels.

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Mussels

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Paper Towels

Frying Pan

Add mussels to the large bowl with sauce and toss to coat.

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Mussels

Sauce

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Bowl

Garnish with chopped scallion.

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Green Onions

Place vinegar, mustard, garlic, honey, almonds, and scallions in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.

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Salt And Pepper

Green Onions

Almonds

Mustard

Vinegar

Garlic

Honey

Cooking Oil

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Blender

Transfer the vinaigrette to a large bowl that will hold all the mussels.

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Vinaigrette

Mussels

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Bowl

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Ingredients

Servings:

3Tbsps

sliced almonds, toasted 473milliliters

canola oil 1Tbsp

Dijon mustard 473milliliters

dry white wine 1clove

garlic, chopped 1Tbsp

honey 680grams

mussels, scrubbed and de-bearded 118milliliters

olive oil 8servings

Rice flour 8servings

Salt and pepper 8servings

Salt and freshly ground pepper 59milliliters

sliced scallions 8servings

Chopped scallions, for garnish 59milliliters

aged sherry vinegar 8servings

Water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.