Ingredients
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1 kg green mussels
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1 beer
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1 teaspoon Baking Powder
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A little parsley, finely chopped
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1 tablespoon red vinegar
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1 cup flour
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Cooking oil
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Salt
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Peper
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Ingredients for the baby potatoes:
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500 g baby potatoes
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1 tablespoon olive oil
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1 tablespoon parsley, finely chopped
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1 tablespoon coriander, finely chopped
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1 teaspoon salt
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1 teaspoon ground black pepper
Instructions
Purchase the mussels from a Blue Island Fish Market
Remove any hairy fibres from the mussels and wash well.
Using a large pan with a lid; put the mussels in water on a high heat. Allow to boil for 3 – 4 minutes until the mussels are open. Discard any mussels that do not open.
Next, move the mussels to a bowl using a slotted spoon. Remove the meat from their shells.
Then put the beer and the baking powder in a mixing bowl, stir and slowly add the flour. Keep stirring to make a thick batter. Season to taste with salt and pepper, then add the parsley.
Put the oil in a large frying pan on a very high heat. Dip the mussels one-by-one in the batter mix, then put them into the frying pan. Fry for only a short time, about 2 – 3 minutes, on both sides. When they have a lovely golden colour, put them on a platter covered in kitchen roll to remove any excess oil.
At the same time, put the potatoes in a pan with salted water and boil for about 20 minutes or until cooked. When cooked, put them in a colander and allow to cool for 10 minutes. Cut each one in half. Then put the potatoes in a deep serving dish and add the coriander, parsley, salt, pepper and a teaspoon of olive oil. Stir carefully to avoid breaking the potatoes.
Serve.
From Chef Noel Christo Bassil
