Mussels in Chickpea and Cumin Batter

Recipe by Jewelies
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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