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Beer-Battered Mussels with Sauces
Number of Servings: 8 Rate this Recipe: |
Description
Ingredients
- 1 cup mayonnaise
- 3 tbsp coarse-grained mustard
- 2 tsp fresh lime juice
- 1⁄5 tsp curry powder
- 8 oz beer (not dark)
- 1 cup all-purpose flour
- 1 1⁄5 quart vegetable oil for frying
- 2 lb fresh cultured blue mussels, steamed then shucked
- 2 tbsp fresh cilantro, finely chopped
Instructions
Make sauces:
- Put 1/2 cup mayonnaise into each of 2 small serving bowls and whisk mustard into 1 bowl.
- Whisk cilantro, lime juice, and curry powder into other bowl.
- Season dipping sauces with salt and pepper and keep chilled, covered.
Make batter and fry mussels:
- Rinse fresh blue mussels in tap water.
- Whisk beer into flour in a bowl until combined well.
- Heat oil in a 4-quart heavy saucepan over moderate heat until thermometer registers 375°F.
- While oil is heating, pat mussels dry between layers of paper towels, pressing lightly.
- Dredge 10 mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, 1 to 2 minutes. Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with salt. Fry remaining mussels in batches in same manner, returning oil to 375°F between batches.
- Serve mussels immediately, with dipping sauces.
Notes
- Accompaniment: lemon wedges
- Special equipment: a deep-fat thermometer
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