Mussels in Chickpea and Cumin Batter

Total Time
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition


  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.
Most Helpful

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!

Peter J March 12, 2011