Mussels with walnut tarator

Mussels with walnut tarator

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
36 large mussels
375ml beer
1/2 cup plain flour, plus extra, for dusting
pinch sea salt
sunflower or canola oil, for deep-frying
lemon wedges, to serve

Tarator

Quantity Ingredient
150g walnuts
2 garlic cloves, crushed
100g dried breadcrumbs
3 tablespoons olive oil
pinch sea salt
80ml lemon juice

Method

  1. Scrub the mussels and remove the beards. Discard any open mussels that do not close when tapped on a hard surface.
  2. To make the tarator, use a mortar and pestle to grind the walnuts with the garlic. Add the breadcrumbs and about 3 tablespoons of water to moisten. Mix in the olive oil, sea salt and lemon juice to give a creamy consistency. Set aside while you cook the mussels.
  3. Gradually stir the beer into the combined flour and salt to make a smooth batter. Open the mussel shells and remove the flesh. Toss the mussels in the extra flour, and then toss them into the batter.
  4. Heat the oil in a deep heavy-based saucepan to about 180°C. Lower the mussels, in batches, into the hot oil and cook until golden, about 30 seconds. If you overcook the mussels they will be tough. Drain the mussels on paper towel.
  5. Serve the mussels immediately. Spoon the tarator onto serving plates, then top with the mussels and a wedge of lemon.

Note

  • Tarator makes a beautiful sauce for chicken or any seafood.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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