Fried Mussels in Ouzo Batter

Name: Fried Mussels in Ouzo Batter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters cornstarch; 237 milliliters dry white wine (optional); 473 milliliters all-purpose flour; 2 lemons, quartered; 1 kilograms 35 to 40 large mussels, cleaned under running water (about; 6 servings Olive oil or olive and sunflower oil for frying; 237 milliliters ouzo (see Note); 1 pinch Good of Aleppo or Maras pepper or hot red pepper flakes, to taste; 6 servings Valis Skordalia or Roasted Garlic Skordalia; 6 servings Sea salt; 473 milliliters sparkling water, or more as needed

Fried Mussels in Ouzo Batter might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This dairy free and pescatarian recipe has 486 calories, 19g of protein, and 5g of fat per serving. This recipe serves 6. If you have olive and sunflower oil, lemons, flour, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place the mussels in a large pot over high heat and add the wine, if using. Cover and let the mussels steam for about 5 minutes, shaking the pot and stirring every now and then, until the shells open. Throw away the ones that stay closed. Shuck the mussels and discard the shells. Cover and refrigerate until needed, up to 3 hours.

Ingredients you will need

Mussels

Pasta Shells

Wine

Equipment you will use

Pot

Add salt and Aleppo pepper to the mussels, dust with about 2 tablespoons cornstarch,and toss to coat lightly.

Ingredients you will need

Aleppo Pepper

Corn Starch

Mussels

Salt

Heat about 2 inches of olive oil in a skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Mix the remaining 1 cup cornstarch, the flour, and the baking powder in a bowl.

Ingredients you will need

Corn Starch

All Purpose Flour

Equipment you will use

Bowl

Add the ouzo and sparkling water, whisking to incorporate. It should be runny. If too thick, add a little more sparkling water.

Ingredients you will need

Sparkling Water

Ouzo

Equipment you will use

Whisk

When the oil is very hot (about 350°F), dip a few mussels at a time in the batter,remove with tongs, and fry, turning them as they turn deep golden, about 1 minute total.

Ingredients you will need

Mussels

Dip

Cooking Oil

Equipment you will use

Tongs

Transfer to a plate lined with a double layer of paper towels to drain.

Equipment you will use

Paper Towels

Serve with lemon quarters and skordalia.

Ingredients you will need

Lemon

Ouzo, Pernod, and raki are strong aniseflavored alcoholic drinks. If not available, substitute vodka or grappa, adding a pinch of ground star or green anise to the batter.

Ingredients you will need

Grappa

Pernod

Anise

Vodka

Ouzo

Taste

Book, using the USDA Nutrition Database

Aglaia Kremezi is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.

Equipment

Ingredients

Servings:

2teaspoons

baking powder 237milliliters

cornstarch 237milliliters

dry white wine (optional)473milliliters

all-purpose flour 2

lemons, quartered 1kilograms

35 to 40 large mussels, cleaned under running water (about 6servings

Olive oil or olive and sunflower oil for frying 237milliliters

ouzo (see Note)1pinch

Good of Aleppo or Maras pepper or hot red pepper flakes, to taste 6servings

Vali's Skordalia or Roasted Garlic Skordalia 6servings

Sea salt 473milliliters

sparkling water, or more as needed

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.