Mussels in tempura

Mi gran diversión always tantalises our tastebuds (and if you take a look, you’ll undoubtedly agree). Dolores is the creator of the blog and she has entered our recipe competition once again with a delicious appetiser that is ideal for surprising your guests.

Ingredients

  • Mussels in brine – 1 tin
  • Tempura flour
  • Ice cold water
  • Mayonnaise
  • Mussel shells (optional, for presentation purposes)

Method

  1. Drain the mussels thoroughly and keep the leftover brine.
  2. We can then move on to making the tempura batter. To do this, combine the tempura flour and the ice cold water and mix well (Dolores says that she puts the water in a glass with a few ice cubes). The mixture needs to be thick in consistency so that it covers the mussels properly.
  3. Dip the mussels in the tempura batter and fry them in plenty of hot oil.
  4. Place them on top of some kitchen paper to absorb the oil.
  5. For the sauce, mix the mayonnaise with a little of the brine that you drained off earlier until you get the desired texture
  6. If you have mussel shells, this dish looks great when each mussel is served in a shell. If you don’t have any available, you can use canapé spoons: put a little dollop of sauce on each shell or spoon and place the mussels on top.

A delicious and surprising appetiser. Thanks Dolores!

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Canned Fish Recipes, Large Mussels Recipes, , 0 comentarios