👨‍🍳 Instruktioner

1. 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. 2

   In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.

   💡 Proffstips: Using cornstarch helps create a crispier coating.
3. 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.

   💡 Proffstips: Cold beer creates a lighter, crispier batter.
4. 4

   Heat the vegetable oil in a deep pot or Dutch oven to 180°C (350°F).

   ⏱️ 10 minutes
5. 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.

   💡 Proffstips: Use a slotted spoon or spider strainer to handle the mussels.
6. 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. 7

   Toss the fried mussels with the remaining fresh herbs and lemon zest. Serve immediately with lemon wedges.

   💡 Proffstips: A squeeze of fresh lemon juice enhances the flavor.