Deep-Fried Mussels

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 at our local Asian store a few days ago, I just knew they were an appetizer recipe waiting to happen.

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!

Ingredients

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

Procedure

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.

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.

Appetizer Recipes in The CookMobile Archive:

Mini Bacon Ranch and Pico de Gallo Pizzas

Hawaiian-Style Ribs
Hawaiian-Style SpareRibs

More Good Food!

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

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10 Responses to “Deep-Fried Mussels”

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

Gals, all I can say is, don’t forget the beer!
Jude on October 4th, 2008 6:14 pm

Beer and mussels always sound good to me. Great recipe.
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!
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.
claire on October 13th, 2008 10:55 pm

I am bookmarking this for superbowl. My husband is going to love this!
Lalaine on October 21st, 2008 5:11 am

Claire,
My husband did too!
[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!
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.