Mussels in Chickpea and Cumin Batter

Jewelies's Note:

If you can't find chickpea flour you can use normal flour.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 75 g chickpea flour (besan)
• 2 teaspoons ground cumin
• salt, to taste
• 2 egg whites, lightly whisked
• 80 ml cold water
• 12 mussels, in the half shell
• chickpea flour, extra, to lightly coat
• vegetable oil, to deep-fry
• flaked sea salt, to serve

Directions:

1. Combine the chickpea flour, cumin and salt in medium bowl.
2. Add the egg white and water and whisk with a fork until smooth.
3. Remove the mussels from the shells.
4. Reserve the shells.
5. Pat the mussels dry with paper towel, place in a bowl.
6. Add a little extra chickpea flour to lightly coat.
7. Add enough oil to a large saucepan to reach a depth of 5cm.
8. Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds).
9. Dip 1 mussel at a time in the batter.
10. Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden.
11. Use a slotted spoon to transfer the mussels to the reserved shells.
12. Sprinkle with sea salt flakes.
13. Serve immediately.

Reviews

[Peter J]

These were nice for something different and I loved the batter itself, but wasn't 100% sold on the idea of deep-frying mussels. My GF doesn't like the 'look' of mussels and she did eat and enjoy these, while I would have preferred a more traditional steaming recipe to keep the meat a little more tender. Well worth a try though for anyone that wants to introduce mussels to anyone that's normally put off a bit by their appearance!