FRIED MUSSELS

Preparation Method :

• Make the white sauce and the batter first, and allow to stand while you prepare the mussels.
• For the white sauce, melt the butter in a pan, stir in the flour, and then add the milk gradually, stirring all the time.
• Add the seasonings, and simmer it gently until thick. Cover with greased greaseproof paper and cool.
• For the batter then Dissolve the yeast in a little water with sugar and leave to froth, about 15 minutes.
• Mix the yeast, oil and salt into the flour, add enough of water to give the consistency of top of the milk.
• Wash the mussels under running water, using a brush and knife to remove beards and any barnacles.
• Discard any that are open. Make sure any sand or grit is thoroughly rinsed off.
• Boil the mussels vigorously in salted water until the shells open, about 5- 10 minutes. Discard any that have not opened.
• Allow to cool, then remove each mussel from its shell and place on a board. Retain the mussel stock.
• Mix the tarator sauce ingredients together in a blender, adding enough oil to make a creamy paste.
• Heat the oil in a deep pan. Coat each mussel with white sauce, then dip it in the flour and then the batter.
• Drop into the sizzling oil, and deep-fry until crisp and golden, about 1 minute on a high heat.
• Drain and serve immediately on a plate garnished with fresh parsley and lemon wedges with a side dish of tarator sauce.
• Spear the mussels with toothpicks and dip them into the sauce.
• In West mayonnaise or tartare sauce might be served with these fried mussels.