Ingredients to make battered mussels without shell step by step:
- 1 kilogram of mussels
- 1 egg
- 2 tablespoons of wheat flour
- 1 tablespoon of milk
- 4 tablespoons chopped parsley
- 1 glass of oil for frying
- 1 teaspoon salt
- ½ teaspoon royal yeast
- ½ teaspoon ground black pepper
- 1 lemon
- To open the mussels
- 2 tablespoons sesame oil
- 1 teaspoon oregano
- 2 sprigs of parsley
- 2 bay leaves
- 1 small glass of white wine
- 1 pinch of salt
- A few grains of black pepper
How to make battered mussels without shell step by step
- The first thing we do is clean the mussel shells ofany impurities they may have.
- Once clean, we put them in a casserole together with the sesame oil, the aromatic herbs, the pepper, the wine and the salt.
- We cover the casserole, put it on the fire and stir from time to time until we see that all the valves are open.
- Remove them from the heat and let them cool down.
- Once cold, we take the meat of the mussels outof their shells and put them on absorbent paper to remove any liquid they may have.
- In a bowl, mixthe flour, egg, milk, yeast, salt and pepper, and beat well until a homogeneous cream is obtained.
- This will be what we will use to make the mussels in batter without shell.
- We heat the oil in a frying pan.
- Coat the mussels in batterand when the oil is very hot, with the help of a fork, remove them from the batter and fry them in the oil.
- We fry them for a couple of minutes, take them out and place them on absorbent paper so that they release the excess fat.
- Serve the shelled mussels in batter,sprinkling them with lemon juice and sprinkling chopped parsley on top.
