Mussel Fritters

Istanbul Cult Recipes

Posted by Murdoch Books

About

midye tava

Simple and very good, these morsels are ideal for enjoying with a glass of rakı, as a starter or appetiser, or as part of a crowd of meze.
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

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You Will Need (9 things)

  • 100 g (31/2 oz/2/3 cup) Self-Raising Flour
  • 150 ml (5 fl oz) Beer
  • Oil for deep-frying (such as olive oil or peanut/ Groundnut Oil )
  • 200 g (7 oz) shelled Mussels (if using frozen mussels, drop them into a saucepan of boiling water for 2 minutes first)

  • Sauce

  • 100 g (31/2 oz/2/3 cup) Pine Nuts and/or walnuts, ground in 
a food processor
  • Red Wine Vinegar
  • 3 Sandwich Bread slices, crusts removed, soaked in water and gently squeezed dry
  • 2 Garlic Cloves

Steps (1 step, 15 minutes)

  1. 1

    Combine the flour and beer to make a batter, and season with salt. Heat enough oil for deep-frying in a small heavy-based saucepan over medium heat until it reaches 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown within 15 seconds. Using a long, thin skewer, dip the mussels into the batter one by one, and deep-fry in the hot oil for 2 minutes, or just as long as it takes the batter to become golden brown all over. Leave to drain on a plate lined with paper towel; keep warm. To make the sauce, grind the nuts using a mortar and pestle, or in a food processor. Mix with a little vinegar in a small bowl, then add the soaked bread. Whisk to combine. Crush the garlic with a little salt, and add to the sauce. Continue whisking, adding a little more vinegar if needed, until you have a sauce that is the consistency of mayonnaise. Serve the fritters warm, with the bread sauce for dipping.