Deep Fried Mussels: Cozze Fritte

Name: Deep Fried Mussels: Cozze Fritte
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 eggs, lightly beaten with a fork; 237 milliliters flour; 4 jalapenos, finely chopped; 2 kgs mussels, cleaned; 473 milliliters extra-virgin olive oil, for frying; 3 Tbsps extra-virgin olive oil; 6 servings Freshly cracked black pepper; 118 milliliters red wine vinegar; 1 teaspoons sea salt

You can never have too many main course recipes, so give Deep Fried Mussels: Cozze Fritte a try. This recipe serves 6. One portion of this dish contains about 22g of protein, 19g of fat, and a total of 362 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up wine vinegar, sea salt, freshly cracked pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Open the mussels, discarding the shells but reserving the liquid. Strain the liquid through a fine sieve or cheesecloth into the eggs. (You may steam the mussels partially to get the shells to open, which is considerably easier than prying them open raw. Don't let them cook any longer than necessary, or they'll be tough and overcooked after frying).

Ingredients you will need

Mussels

Pasta Shells

Egg

Equipment you will use

Cheesecloth

Sieve

Heat the oil in a deep-frying pan to 370 degrees F. Dip each mussel into the flour, then into the eggs, and then gently lower them into the hot oil and deep-fry until golden.

Ingredients you will need

Mussels

All Purpose Flour

Egg

Dip

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels, sprinkle with salt, and serve immediately with salsa.

Ingredients you will need

Salsa

Salt

Equipment you will use

Paper Towels

Combine all the ingredients in a small bowl.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

eggs, lightly beaten with a fork 237milliliters

flour 4

jalapenos, finely chopped 2kgs

mussels, cleaned 473milliliters

extra-virgin olive oil, for frying 3Tbsps

extra-virgin olive oil 6servings

Freshly cracked black pepper 118milliliters

red wine vinegar 1teaspoons

sea salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.

Lapis Luna Chardonnay

Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.