Belgian Fried Mussels with Herbs
A delightful appetizer or light meal featuring mussels that are lightly battered and fried until golden and crispy, then tossed with fresh herbs. This offers a unique textural contrast to traditional steamed mussels.
🧂 Ingredients
- 1 kg Mussels(cleaned and debearded)
- 1 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper(freshly ground)
- 1 cup Beer(cold, lager or pilsner)
- 1/4 cup Parsley(chopped)
- 2 tbsp Chives(chopped)
- 1 tsp Lemon zest
- 4 cups Vegetable oil(for frying)
👨🍳 Instructions
- 1
Steam the mussels in a pot with a splash of water or white wine until they just open. Discard any unopened mussels. Remove the mussels from their shells, reserving a few in shells for garnish if desired. Let them cool slightly.
⏱️ 5-7 minutes - 2
In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
💡 Tip: Using cornstarch helps create a crispier coating. - 3
Gradually whisk in the cold beer until a smooth, pancake-like batter forms. Stir in most of the chopped parsley, chives, and lemon zest, reserving some for garnish.
💡 Tip: Cold beer creates a lighter, crispier batter. - 4
Heat the vegetable oil in a deep pot or Dutch oven to 180°C (350°F).
⏱️ 10 minutes - 5
Dip the shelled mussels into the batter, ensuring they are well coated. Carefully lower them into the hot oil in batches, being careful not to overcrowd the pot.
💡 Tip: Use a slotted spoon or spider strainer to handle the mussels. - 6
Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 2-3 minutes per batch - 7
Toss the fried mussels with the remaining fresh herbs and lemon zest. Serve immediately with lemon wedges.
💡 Tip: A squeeze of fresh lemon juice enhances the flavor.
💡 Pro Tips
- ✓Ensure mussels are thoroughly cleaned and debearded before steaming.
- ✓Frying in batches is crucial for achieving crispiness.
- ✓Serve with a side of aioli or remoulade sauce.
🔄 Variations
- Add a pinch of cayenne pepper to the batter for a touch of heat.
- Incorporate finely chopped dill into the batter or as a garnish.
- Serve over a bed of mixed greens for a light salad.