Breaded Mussels

Name: Breaded Mussels
Prep time: 40 min
Cook time: 12 min
Yield: 2 to 4 servings
Cuisine: Fish & Chips
Ingredients: Mussels — 300 g; Salt — 1 pinch; Black Pepper — 1 pinch; Vinegar — 60 ml; Egg — 1; Cornstarch — 120 g; Chilli Powder — 1 pinch; Salt — 1 pinch; Black Pepper — 1 pinch; Breadcrumbs — 3 tbsp; Oil — For frying; Vinegar — 120 ml; Onion — 2 tbsp; Salt — 1 pinch; Black Pepper — 1 pinch; Chilli Pepper — 2; Lemon Juice — 1 squeeze; Sugar — 1 tbsp

These crispy fried mussels feature tender, succulent shellfish coated in a seasoned cornstarch and breadcrumb crust, then fried to a golden crunch. Served alongside a zesty, tangy vinegar dipping sauce, this delightful seafood treat delivers a wonderful contrast of textures that makes for an exceptionally appetising and savoury snack.

Cuisines

Cooking Instructions

Preparation: 40 minutes
Cooking: 12 minutes

Servings: 2 to 4

Notes:

Marinate the mussels in vinegar, salt, and black pepper for thirty minutes before rinsing; this crucial step firms up the shellfish and helps remove any unwanted odours.

After marinating, rinse the mussels thoroughly under cold running water three times to wash away excess vinegar and seasoning.

The coating relies on a blend of cornstarch and breadcrumbs seasoned with chilli powder, salt, and pepper, creating a light yet exceptionally crispy exterior.

Fry the mussels in batches over medium heat for approximately six minutes total, turning them carefully until both sides are evenly golden brown.

Prepare a simple dipping sauce using vinegar, chopped onion, chilli peppers, lemon juice, sugar, salt, and pepper to perfectly balance the rich, savoury crunch of the fried mussels.

Marinate Mussels
Place the shucked mussels in a bowl, season with a pinch of salt and pepper, pour in 60 ml of vinegar, toss well, and leave to marinate for 30 minutes.

Rinse Mussels
After marinating, rinse the mussels thoroughly under cold water three times, then drain well.

Coat Mussels
In a bowl, combine the mussels with an egg, a pinch of salt, and pepper, tossing to coat evenly.

Prepare Breading
Mix the cornstarch, breadcrumbs, a pinch of chilli powder, salt, and pepper together on a wide plate.

Bread Mussels
Dredge the egg-coated mussels thoroughly in the dry cornstarch and breadcrumb mixture until completely covered on all sides.

Fry
Heat oil in a frying pan over medium heat, add the breaded mussels in batches, and fry for about 6 minutes, turning occasionally until golden brown and crispy.

Make Dipping Sauce
Combine the remaining vinegar, chopped onion, chilli peppers, freshly squeezed lemon juice, sugar, salt, and pepper in a small bowl and mix well.

Serve
Remove the fried mussels with a slotted spoon, drain excess oil, and serve hot alongside the zesty vinegar dipping sauce.