Deep-Fried Mussels
Frying battered mussels provides a cheaper alternative to oysters when you want to add a bit of protein to a tempura vegetable dish. Serve with Batter-Fried Broccoli for a complete meal.
INGREDIENTS | SERVES 4
- 1 pound mussels (about 16)
- Seafood Cocktail Sauce
- ⅓ cup flour
- Tempura Batter
- Lemon-Soy Dressing
- 4 cups oil, or as needed
Under cold running water, scrub the mussels with a stiff brush to remove any dirt. Soak the mussels in cold water for 5 minutes. Rinse and repeat. Steam the mussels in boiling water for 5 minutes until they open. Rinse and remove from the shells. Throw out any mussels that don't open.
Dry the mussels thoroughly. Lightly dust with flour and set on a serving platter. Prepare the batter.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the oil hot throughout the meal.
Spear the mussels with a skewer or dipping fork and coat with the batter. Cook in the hot oil until the batter turns golden brown. Serve with the sauces for dipping.
Safe Cooking with Mussels
Live animals such as mussels and oysters can pick up bacteria. For safety's sake, use fresh mussels within 2 days. Be sure to check mussels for freshness: tap shells that are slightly opened, and throw the mussels out if the shells don't close. Boil or steam mussels for about 5 minutes, and throw out any shells that don't open.
