Fried Mussels in Ouzo Batter
Tender mussels steamed in white wine, coated in a light and crispy ouzo-infused batter, and fried until golden brown. Served with lemon and traditional Greek skordalia, this dish brings together the flavors of the Mediterranean.
Ingredients
- •35 pieces mussels
- •1 cup dry white wine
- •1 teaspoon sea salt
- •1 pinch pepper flakes
- •1⅛ cup cornstarch
- •2 cups oil
- •1½ cups all-purpose flour
- •1½ teaspoons baking powder
- •1 cup ouzo
- •½ cup sparkling water
- •2 whole lemons
- •1 serving skordalia
Cooking Instructions
- 1.
Place the mussels in a large pot over high heat and add the wine, if using. Cover and let the mussels steam for about 5 minutes, shaking the pot and stirring every now and then, until the shells open. Throw away the ones that stay closed. Shuck the mussels and discard the shells. Cover and refrigerate until needed, up to 3 hours.
5 min
- 2.
Add salt and Aleppo pepper to the mussels, dust with about 2 tablespoons cornstarch,and toss to coat lightly. Heat about 2 inches of olive oil in a skillet over medium-high heat. Mix the remaining 1 cup cornstarch, the flour, and the baking powder in a bowl. Add the ouzo and sparkling water, whisking to incorporate. It should be runny. If too thick, add a little more sparkling water.
10 min
- 3.
When the oil is very hot (about 350°F), dip a few mussels at a time in the batter,remove with tongs, and fry, turning them as they turn deep golden, about 1 minute total. Transfer to a plate lined with a double layer of paper towels to drain.
15 min
- 4.
Serve with lemon quarters and skordalia.
2 min