Why should we limit fried fish intake to just cod, calamari, and shrimp? I first encountered fried mussels in Turkey (where they are called midye tava. This dish combines the best food preparation technique known to mankind (deep frying) with sweet, juicy mussels. This is a great idea. And its easy to duplicate at home. Just roll mussels in flour, dip them in a flour, egg, and yeast batter. Fry in olive oil until golden brown, drain on a paper towel, and serve.
Categories: Fish, Fried Foods, Turkish Cuisine
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OMG fried deliciousness! how hard (easy) is it to shuck the mussels? will have to try this at the shore next week. oh, what is the white sauce on the plate? yum.
July 17th, 2009 at 2:56 amHave the Italians heard of this preparation? What a lovely addition to a fritto misto they would make. Of course I realize they probably serve fried mussels somewhere in Italy — I’ve just not encountered them yet!
July 17th, 2009 at 2:41 pmI have honestly never seen fried mussels in Italy. I imagine they must make them somewhere…I totally agree they need to be in my next frittura!
July 18th, 2009 at 1:23 pmI asked to my friends on Twitter about the existence of fried mussels in Italy and Yes…we have fried mussels in Liguria, Sardinia and Sicily
July 18th, 2009 at 6:56 pmYou can put the mussels in a pot or Tupperware which is filled with beer or mineral water (beer would be better), then wait for around 45-50 minutes. then let them drain on paper towels for a few minutes. then “Just roll mussels in flour, dip them in a flour, egg, and yeast batter.” I believe it tastes better
July 24th, 2009 at 11:14 amThat looks sooo good-hope I can find some here in the states
July 25th, 2009 at 5:52 pm