Mussels in Chickpea and Cumin Batter

READY IN: 30mins
Recipe by Jewelies

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

Top Review by 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!

Ingredients Nutrition

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.

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