1 kg of cooked mussels, without shells, for serving
For the beer batter
2 1/2 cups all-purpose flour
1 tablespoon active dry yeast
1 finely chopped garlic clove
4 finely chopped scallions
2 tablespoons chopped fresh parsley
to taste with black pepper
beer, to taste
For the tartar sauce
3 tablespoons finely chopped onion
2 cups mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped pickles
2 tablespoons chopped fresh parsley
1 kg of cooked mussels, without shells, for serving
For the beer batter
2 1/2 cups all-purpose flour
1 tablespoon active dry yeast
1 finely chopped garlic clove
4 finely chopped scallions
2 tablespoons chopped fresh parsley
to taste with black pepper
beer, to taste
For the tartar sauce
3 tablespoons finely chopped onion
2 cups mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped pickles
2 tablespoons chopped fresh parsley
Heat a large skillet over medium heat
Add oil and bring to temperature
Make the beer batter: in a bowl, whisk together flour, yeast, garlic, scallions, parsley, black pepper, and beer until smooth
Dip each mussel into the beer batter, then fry in hot oil for 3-5 minutes or until golden brown
Drain on paper towels
Serve with tartar sauce, prepared by mixing all ingredients and letting it rest for 2 hours before serving
Serve as an appetizer, about 4-5 mussels per serving
