Fried mussels recipe
- Cuisine: Turkish
- Prep Time: 30 min(s)
- Cook Time: 5 min(s)
- Serves 8
Sydney chef Somer Sivrioglu, from Efendy Restaurant, introduces us to the food culture of Istanbul and discusses the dining options in this cosmopolitan city. Here he shares a recipe for fried beer battered mussels.
Ingredients36 fresh live black mussels
½ cup beer (lager)
2 cups plain flour
1 cup vegetable oil
Salt and pepper
1 cup crushed walnuts
2 garlic cloves (or garlic scapes if in season)
¼ cup lemon juice
2 slices of day-old sandwich bread, soaked in milk for ½ hour
¼ cup white vinegar
PreparationClean the mussels, removing the meat, opening along the broad edge with a knife, cutting off the bristle.
Separate the egg whites and yolks.
Add the beer to 1 cup of plain flour and mix with the egg yolks.
Whip the egg whites and add to the mixture.
Heat the oil in a frying pan. Coat the mussels with the plain flour, salt and pepper, and then soak them in the beer mixture.
Shallow fry until golden brown. Remove and drain on paper towel.
To prepare the sauce, add the walnuts and salted garlic into a food processor. Slowly add the lemon juice while crushing. Add the bread and vinegar, pouring slowly.
Serve under the fried mussels.
Displaying 10 of 89 Turkish Restaurants.
|2.||Turkish Pide House||Jamison|
|4.||Efes One Turkish Restaurant||Albion|
|6.||The Kilim Turkish Restaurant||Richmond|
|8.||Sahara Turkish Restaurant Burwood||Burwood|
|10.||Merhaba Turkish Cuisine Restaurant||Auburn|
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