
Fried Mussels with Aioli
57m
What was good just got better: crispy fried mussels with a wonderful aioli.
Add 6 garlic cloves and 1 cup of sunflower oil to a blender
Blend until you obtain an homogeneous mixture
Break 1 egg in a large bowl. Add 1 tsp of dijon mustard and salt to taste
Add 1 tsp of apple cider vinegar and whisk to combine
Add ¼ of the garlic oil in a thin stream, whisking constantly, until the mixture starts to thicken
Add ½ cup of sunflower oil in a thin stream, whisking constantly, until it thickens
Add 1 tsp of whole grain mustard and mix to combine. The Aioli is ready
Clean 1 kg of mussels under running water. Add them to a large saucepan over high heat. Cover the pan and cook until the shells are open
Strain the mussels and discard the liquid
Let the mussels cool down and remove them from the shells. Discard the shells
Coat the mussels in ½ cup of semola rimacinata flour mixed with salt to taste
Fill half of a pan with vegetable oil and bring it to 170 °C over high heat. If you don't have a thermometer, test the oil by adding a piece of any vegetable. It will be ready when small and continuous bubbles form
Reduce the heat to medium and fry the mussels until crispy. Drain them on paper towel
Transfer to a bowl. The Fried Mussels are ready
Add the aioli to taste. You can use a piping bag for a more gourmet look. The Fried Mussels with aioli are ready
Enjoy this dish by the beach, with a cold beer or a nice drink!
Yield 2 portions
Aioli
Whole Grain Mustard
1 tspGarlic
6 clovesSunflower Oil
1½ cupsEgg
1Dijon Mustard
1 tspSalt
to tasteApple Cider Vinegar
1 tsp
Fried Mussels
Mussel
1 kgSemola Rimacinata Flour
½ cupVegetable Oil
to frySalt
to taste
Equipment
Paper Towel