Batter-fried mussels with garlic sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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