Italian
Fried Mussels in Batter
by Chef Max Mariola · 1.1M subscribers on YouTube
Crunchy fried mussels in a light, airy batter, enriched with wakame seaweed or lettuce and melted mozzarella. Served with a zesty, slightly spicy soy-lime dipping sauce. A perfect summer starter with a touch of oriental flavour.
- Difficulty
- medium
Ingredients
16 items- 2 cupFlourType 0 flour; 1 cup ≈ 120 g
- 2 cupWaterSame volume as flour
- Brewer's YeastAbout 10 g per 500 g flour; adjust to flour amount
- SaltA pinch; go easy because soy sauce and mussels add saltiness
- MusselsFresh mussels, quantity to taste
- Alghe WakameDried; about 60 g dry or to taste, rehydrated
- LettuceFresh lettuce, cut into strips; can use as alternative or together with seaweed
- Mozzarella Di BufalaCut into cubes; can substitute with smoked scamorza or any melting cheese
- Soy SauceFor the dipping sauce
- LimeJuice only
- GingerFresh root, peeled and grated
- Spring OnionFresh spring onion, sliced
- Chili PepperFresh chili, chopped; adjust to taste
- Garlic(optional) — 1 clove, grated; optional but recommended
- Liquido di Cottura delle CozzeFrom steaming the mussels; adds depth to the sauce
- Frying OilNeutral oil (e.g., peanut or sunflower)
Method
- Prepare the batter: mix flour, water, yeast, and a pinch of salt. Cover with a cloth and let it rise for 3–4 hours.
- Clean the mussels thoroughly and steam them in a covered pot until they open. Remove the empty half-shell and keep the mussel in the other half, or remove completely.
- Prepare the dipping sauce: squeeze lime juice into a bowl. Grate ginger and garlic. Slice the spring onion. Add soy sauce, chopped chili, and a little of the mussel cooking liquid. Mix well and set aside.
- Soak the dried wakame seaweed in cold water for about 5 minutes until rehydrated. Alternatively, cut fresh lettuce into thin strips.
- After the batter has risen, add diced mozzarella (or other melting cheese like smoked scamorza), the rehydrated seaweed (or lettuce), and the whole or halved mussels. Stir gently to combine.
- Heat a generous amount of oil for frying. Using a spoon, take small mounds of the batter mixture and carefully drop them into the hot oil. Fry until golden brown on all sides.
- Remove the fritters with a slotted spoon and drain on paper towels. Serve immediately with the prepared sauce.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
