Fried Mussels With Almond Garlic Sauce Food

BATTER-FRIED MUSSELS WITH GARLIC SAUCE

Steps:

• Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
• Place the mussels in a large wide pot with about two inches of water.
• Cover and steam until the mussels open, about six or seven minutes.
• Remove and drain, discarding any mussels that haven't opened.
• Remove the mussels from their shells and place in a colander.
• Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
• Tap the colander to rid it of excess flour.
• Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
• Add the mussels, in batches i f necessary and fry until crisp and golden.
• Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
• Add the walnuts and pound or pulverize until the mixture is mealy.
• Dampen the bread under the tap and squeeze dry.
• Add to the bowl and continue pulverizing all together.
• Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
• If it is too thick, add a little water.
• Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.

CRISPY MUSSELS WITH ALMOND AND SCALLION SAUCE

Steps:

• Bring wine to a boil in a large stockpot. Add the mussels, stir, cover, and cook until the mussels have opened. Remove the mussels to a sheet pan with a slotted spoon, discarding any mussels that do not open. Remove the mussels from the shell and place in a bowl.
• Place 2 cups of the rice flour into a large bowl and add enough water until it becomes a light batter, about the consistency of crepe batter. Season with salt and pepper.
• Heat oil in a high-sided saute pan until it reaches a temperature of 360 degrees F. Season the mussels with salt and pepper, dip the mussels into the batter, and then fry until lightly golden brown, about 30 to 45 seconds. Drain the mussels on a sheet pan lined with paper towels. Add mussels to the large bowl with sauce and toss to coat. Garnish with chopped scallion.
• Place vinegar, mustard, garlic, honey, almonds, and scallions in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste. Transfer the vinaigrette to a large bowl that will hold all the mussels.

ROASTED MUSSELS WITH ALMONDS AND GARLIC

Steps:

• Preheat oven to 425°F.
• Scrub mussels well and remove beards. Finely chop almonds and on a baking sheet toast in middle of oven until golden, about 4 minutes.
• Mince garlic and chop parsley. In an ovenproof kettle at least 10 inches wide combine mussels, garlic, parsley, wine, and butter and season with pepper. Roast mussels, uncovered, in middle of oven, stirring once halfway through roasting, 15 minutes, or until mussels have opened. Discard any unopened mussels. Add almonds, tossing to combine.

STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
• Add the soy sauce and wine. Stir.
• Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
• Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

MUSSELS IN GARLIC BUTTER SAUCE

Steps:

• Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
• Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
• Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
• Place the mussels into individual dishes, discarding any mussels that won't open.
• Mix together the remaining butter, garlic and chopped parsley.
• Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.