Recipe of Michalis Dounetas,
from "BHMAgourmet" magazine of "TO BHMA" newspaper (2011)
Ingredients (for 4 people)
For the mussels:
1Kg of mussels, carefully cleaned
1 tbsp of finely chopped yellow onion
1 tbsp of finely chopped carrot
1 tbsp of finely chopped celery
1 tsp of saffron (or 1 tbsp of mild or hot curry powder)
1 tbsp of sweet paprika
150 ml of white dry wine
80 ml of olive oil
For the batter:
300gr. of all-purpose flour
2 eggs
220 ml of lager beer
1 tbsp of flat-leaf parsley, finely chopped
1 tsp of saffron (or curry)
1 tbsp of sweet paprika
220-250 ml of the broth the mussels boiled in
pinch of salt
Method:
In a wide pot warm the oil in medium heat and sauté the vegetables with the spices, stirring for about 2-3 minutes. Add the mussels in the pot and pour with the wine. Cover with the lid and allow the mussels to cook in their steam until they open their shells.
When the mussels open transfer with a slotted spoon on a large platter so to help them cool down faster and keep their broth aside. Those who remain closed throw them. When they are ready, take the meat out and discard the shells. *** If you don't want to use them right away, put the cleaned mussels into their broth (it has to be cool) and keep in the fridge until the next day.
Put all the batter ingredients into a large bowl and mix thoroughly with a whisk to blend until you have a homogeneous mixture.
In a spacious frying pan warm plenty of oil on medium heat. Dip the mussels into the batter and fry, a few at a time, for 1 minute until they get a light golden colour.
Transfer with a slotted spoon on kitchen paper to dry and serve immediately along with mayonnaise which you have spiced up with a pinch of paprika and a bit of saffron (or curry).
For the mussels:
1Kg of mussels, carefully cleaned
1 tbsp of finely chopped yellow onion
1 tbsp of finely chopped carrot
1 tbsp of finely chopped celery
1 tsp of saffron (or 1 tbsp of mild or hot curry powder)
1 tbsp of sweet paprika
150 ml of white dry wine
80 ml of olive oil
For the batter:
300gr. of all-purpose flour
2 eggs
220 ml of lager beer
1 tbsp of flat-leaf parsley, finely chopped
1 tsp of saffron (or curry)
1 tbsp of sweet paprika
220-250 ml of the broth the mussels boiled in
pinch of salt
Method:
In a wide pot warm the oil in medium heat and sauté the vegetables with the spices, stirring for about 2-3 minutes. Add the mussels in the pot and pour with the wine. Cover with the lid and allow the mussels to cook in their steam until they open their shells.
When the mussels open transfer with a slotted spoon on a large platter so to help them cool down faster and keep their broth aside. Those who remain closed throw them. When they are ready, take the meat out and discard the shells. *** If you don't want to use them right away, put the cleaned mussels into their broth (it has to be cool) and keep in the fridge until the next day.
Put all the batter ingredients into a large bowl and mix thoroughly with a whisk to blend until you have a homogeneous mixture.
In a spacious frying pan warm plenty of oil on medium heat. Dip the mussels into the batter and fry, a few at a time, for 1 minute until they get a light golden colour.
Transfer with a slotted spoon on kitchen paper to dry and serve immediately along with mayonnaise which you have spiced up with a pinch of paprika and a bit of saffron (or curry).
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