Mussels in Chickpea and Cumin Batter

Name: Mussels in Chickpea and Cumin Batter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 75 g chickpea flour (besan); 2 teaspoons ground cumin; salt, to taste; 2 egg whites, lightly whisked; 80 ml cold water; 12 mussels, in the half shell; chickpea flour, extra, to lightly coat; vegetable oil, to deep-fry; flaked sea salt, to serve

Submitted by Jewelies

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

Download

photo by Peter J

Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

75 g chickpea flour (besan)
2 teaspoons ground cumin
salt, to taste
2 egg whites, lightly whisked
80 ml cold water
12 mussels, in the half shell
chickpea flour, extra, to lightly coat
vegetable oil, to deep-fry
flaked sea salt, to serve

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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