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Deep-Fried Mussels

Home / Appetizers, Fish and Seafood, Truly Pinoy / Deep-Fried Mussels

October 2, 2008

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I customarily prepare mussels as the gingery mussel soup with fresh spinach that I shared with you a few weeks ago. However, when I saw these already-shelled mussels in our local Asian store a few days ago, I just knew they were an appetizer recipe waiting to happen.

Deep-Fried Mussels (Piniritong Tahong)

I started the first batch deep-fried with a coating of flour but I found the fried texture still needing a little more crrrr in crunch. Since I used cornstarch with my deep-fried tofu recipe, I thought I might get the same results with the mussels and I was right. With a spicy vinegar dip, these deep-fried mussels were absolutely the perfect accompaniment to my glass of cold beer!

Shelled Mussels

2 lbs shelled mussels
1 cup corn starch
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
2 to 3 cups frying oil

Debeard mussels. Remove any grains or sand that may be embedded in the meat.

In a deep pot, heat frying oil.

Combine cornstarch, salt, pepper and garlic powder. Dredge mussels with mixture a batch at a time.
Deep-fry in batches until golden brown and crispy. Drain excess oil on paper towels. Serve with spicy vinegar dip.

Deep-Fried Mussels

Spicy Vinegar Dip

1 cup vinegar
4 to 5 cloves garlic, minced
1/2 jalapeno or 2 to 3 pieces thai chilies, finely chopped
salt and pepper to taste

Combine all ingredients. Let stand for a few minutes to allow flavors to blend.

Oh, what do you think of my new Halloween header? That is me riding the broom! This October header is part of the creative 12-month set that Cathy made for me. I really welcome the coming of each month as I love how the headers are made to match the seasons.

 

Appetizer Recipes in The CookMobile Archive:

Bacon Ranch and Pico de Gallo Mini Pizzas
Bacon Ranch and Pico de Gallo Mini Pizzas

 

 

 

Hawaiian-Style Ribs
Hawaiian-Style SpareRibs

 

Cooked Up by Lalaine · Filed Under Appetizers, Fish and Seafood, Truly Pinoy 


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    Comments

    10 Responses to “Deep-Fried Mussels”

    1. We Are Never Full on October 3rd, 2008 1:12 am

      looks fabulous!! also, i can actually tell how crunchy those mussels are in those photos!

    2. Syrie on October 3rd, 2008 4:07 am

      I absolutely love the sound of this. Mussels are plenty in Vancouver so I’m definitely going to give this a go. I usualy have fried oysters but I’m sure mussels are just as good. Thanks for the great recipe.

    3. Lalaine on October 3rd, 2008 4:27 am

      Gals, all I can say is, don’t forget the beer!

    4. Jude on October 4th, 2008 6:14 pm

      Beer and mussels always sound good to me. Great recipe.

    5. Lalaine on October 5th, 2008 7:46 pm

      Yep Jude, the mussels were the perfect pulutan. Too bad San Miguel beer is hard to find here. That would have been the bomb!

    6. Gay on October 6th, 2008 6:55 am

      Yeah, great pulutan here. I have an idea what to cook the next I get near the beach.

    7. claire on October 13th, 2008 10:55 pm

      I am bookmarking this for superbowl. My husband is going to love this!

    8. Lalaine on October 21st, 2008 5:11 am

      Claire,
      My husband did too!

    9. [eatingclub] vancouver || js on October 28th, 2008 5:41 am

      I don’t think I’ve had fried mussels before. This, I have to remedy. Looks yummy!

    10. gaga on October 31st, 2008 5:55 am

      Those look great. I love deep fried oysters but have never tried mussels. I’m sure they’re great too.

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