Serves – 4 as a starter
Cooks in – 10 to 12 minutes
Difficulty – Easy
Ingredients
– 400g local frozen half-shell mussels, thawed & deshelled
– 250g flour
– 70g corn flour
– 5ml dried oregano
– 15ml salt
– 7ml white pepper
– Canola oil for frying
– Extra salt, for seasoning
– Lemon wedges, tzatziki dip & pita breads, for serving
– 250g flour
– 70g corn flour
– 5ml dried oregano
– 15ml salt
– 7ml white pepper
– Canola oil for frying
– Extra salt, for seasoning
– Lemon wedges, tzatziki dip & pita breads, for serving
Method
- Using kitchen paper, pat the mussels dry and set aside.
- Mix the flour, corn flour, salt, pepper and oregano together.
- Dust the mussels in the seasoned flour, shaking off any excess flour.
- Heat the oil to 180 ˚C.
- Fry the mussels in batches in the hot oil for 2-3 minutes or until golden brown and floating.
- Drain on kitchen paper to absorb the excess oil and season well with salt.
- Serve immediately with lemon wedges, tzatziki dip and pita breads.
A little tip: Like a little fire? Try adding some cayenne pepper to the flour mixture before dusting and frying the mussels. The combination of spicy mussels with the cool tzatziki makes for a rather appetising starter.