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BEER BATTERED MUSSELS WITH TWO DIPPING SAUCES

Submitted by  11 June 2009

Serve immediately with dipping sauce.

 
 
 
 

Ingredients

For the Dipping Sauces:,150 ml mayonnaise - either home made or good shop bought,100ml creme fraiche,2 tbsp coarse-grained mustard,1 tsp runny honey,3 tbsp finely chopped coriander,Juice 1 lime,½ red chillie de-seeded and finely minced,1 clove garlic crushed.,,For the beer-battered mussels:,1 kg mussels scrubbed and de-bearded,300ml very cold beer or lager,225g self raising flour,Sea salt and Ground black peppeer,Sunflower or peanut oil for deep frying (you can use a Wok),25g cornflour

Method

1. First make the dipping sauces: mix together the mayonnaise and creme fraiche. Divide this mixture between two bowls. To one mix in the coarse-grained mustard and honey. To the other, add the coriander, lime, chilli and garlic. Taste both for seasoning. Set aside.
2. Place mussels in a large, lidded saucepan with a few tablespoons of water. Steam over a high heat until mussels have opened. Discard any that remain closed. Drain in a colander then pick the meat from the shells, set aside.
3. Sift the flour into large bowl. Season well with salt and pepper. Start whisking in the beer untl you have a batter the consistency of single cream.
4. Heat the oil in a deep fat fryer, large pan or Wok. Be careful not to fill more than one third full. Heat to 180c or until a cube of bread sizzles and turns golden in 30 seconds.
5. Meanwhile, dry the mussels carefully on kitchen towel then dredge with sifted cornflour. Shake off excess cornflour then dip into the beer batter allowing excess batter to drip off. Fry in batches of around 10 untl golden brown (about 1 - 2 mins.) Transfer with a slotted spoon to crumpled paper towels to drain.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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