Deep-fried sea mussels – a childhood memory

My memory when it comes to food is extraordinary. I can remember almost every really good meal I had. Though, when it comes to my childhood the memories are a bit blurred. As far as I remember our Friday dinners in the 80’s consisted of one of the following three courses; Sausage Salad, Steak Tartare or deep fried mussels. Since my mother is a fabulous chef  the variation must have been much greater but at least those courses have stuck in mind. Sausage salad is a German specialty with sliced cooked sausages, gherkin, Emmenthaler cheese, onion and a sauce vinaigrette. I assume you are all familiar with steak tartare but have you tried deep-fried mussels? Back in the days my mom used canned mussels but in this recipe I used the left overs from the moules frites.

Ingredients

• 1 kilo sea mussels
• 1 onion
• 1 garlic gloves
• 1 sprig of thyme
• 1 bay leave
• 3 white pepper corn
• 2 dl dry white wine
• 2 dl wheat flour
• 1,5 dl beer
• 1 whipped egg white
• 2 L oil

Chop the onion/garlic and sweat it in some oil. Add wine and the herbs. After 2 min add the cleaned mussels. Cook under lid until all the clams are open (3 min). Remove the mussels from the stock. Save the stock for sauces or a soup.

Make the batter. Mix flour and beer to a smooth consistency. Add the egg white carefully. When the mussels are cold add them carefully to the batter and make sure every single mussel is covered.

Heat the oil to 160 ° and fry the mussels until they are slightly brown (3 min)

Serve with lime and a remoulade sauce or a mayonnaise flavored with curry.

Music: Listened to Jay-z, The Blueprint 3

Mussels with curry and dark beer

There are some good things about the winter. One is certainly the supply of really good mussels. And to a fair price as well. Mussels are perfect if you have invited guests. It is prepared in a sec, tastes wonderful and it makes fun to get together around the pot. The only problem is that you need a huge pot if you are more than 4 at the table. If you only eat mussels I recommend 3 kg for 4 persons.

• 3 kg mussels
• 4 dl dark beer
• 2 tbsp curry powder
• 4 shalots, finely chopped
• 2 garlic cloves, finely chopped
• 100 g celeriac, diced 5×5 mm
• 2 tbsp oil
• 2 dl cream
• parsley

Clean the mussels and make sure everyone closes when you give them a knock. If not, throw away.

Fry the curry, shalots, garlic and celeriac gently for 3 min. Pour the beer and let it boil. Add mussels and steam under a lid until the mussels are opened (app. 5 min). Remove the mussels from the sauce. If any mussels have not opened, throw them away. Add the cream to the mussels sauce and cook for 3 min. Flavour with pepper and salt if needed. Pour the sauce on top of the mussels and garnish with parsley. Enjoy with a good white bread or fries.

Music: Listened to Donkeyboy