Rope Grown Maine Mussels

Sustainable. Local. Fresh. Natural. Healthy.

Our Favorite Mussel Recipes

Batter-Fried Tidbits

2 cups (500 grams) cooked and drained fresh steamed mussels
3 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon minced parsley
1/4 teaspoon crumbled basil
Freshly ground black pepper
Batter (recipe follows)
Salad oil for deep-frying
Seafood or tartar sauce

Batter Recipe Ingredients:
2 tablespoons olive oil
2 cups (5 deciliters) lukewarm water
3/4 teaspoon salt
2 1/2 cups (350 grams) flour
3 egg whites

Partially make the batter ahead – the day before or several hours before frying. Add beaten egg wtites just before cooking.

Marinate mussels at least 30 minutes in the lemon juice, olive oil, parsley, basil, and pepper to taste.
At cooking time pat mussels dry a bit on paper toweling so that batter will adhere. Dip each mussel in batter; fry a few at a time in oil headed to 375° F (190° C), until golden brown. Serve with sauce.

Batter Directions:
Mix oil, water, and salt, then fold flour in gently to prevent elastic texture. Let batter rest at least 1 hour. Just before cooking time, beat egg whites until they hold firm peaks and fold into batter.

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