FRIED MUSSELS WITH WALNUT SKORDALIA
Serves: 6 (as a snack)
100g walnuts, soaked in hot water for 1 hour
20g sourdough bread, crust removed, soaked in water for 2 minutes and wrung out
2 garlic cloves, peeled and finely chopped
1t red wine vinegar
30g tahini
1t lemon juice
45ml Extra-virgin olive oil
Salt and pepper
100ml water
METHOD
1. Place the walnuts, sourdough and garlic in a blender and blend to a smooth paste.
2. Add the vinegar, tahini, lemon and olive oil and season with salt and pepper.
3. Slowly add the water as you combine the ingredients, aiming for a consistency similar to double-thick cream.
4. Taste seasoning and add more salt and lemon if needed.
BEER BATTER
200ml beer
60g self-raising flour
1/4t bicarbonate of soda
Pinch of salt
Whisk all ingredients together to form a light batter.
MUSSELS
1kg mussels
200ml white wine
Wooden skewers
METHOD
1. Heat a large pot to high, add the wine, followed by the mussels and place the lid on top.
2. Cook for 2 min until all the mussels have opened up.
3. Strain the mussels and allow to cool.
4. Open the mussels' shells and remove their beards.
5. Skewer 4 mussels onto each stick
TO FINISH
2l frying oil
Skewered mussels
100g flour, seasoned with salt and pepper
Beer batter
Salt
Walnut skordalia
Lemons to squeeze
METHOD
1. Heat the oil in a large pot to 200°C.
2. Dust the mussels with the seasoned flour and shake off the excess.
3. Dip the mussels in the beer batter and gently drop them into the oil.
4. Fry for 2 minutes until golden, remove, place on a paper towel and season with salt.
5. Serve with walnut skordalia on the side and lemon wedges to squeeze over the top
Recipe provided by Ouzeri
This article originally appeared in the September 2022 issue of House and Garden SA
