- 50 mussels, cleaned
- olive oil
- 125ml of white wine
- 300g of plain flour, sifted
- 300g of semolina
- 1.2l groundnut oil
- 16 flat-leaf parsley leaves
- 1 lemon, cut into wedges for serving
- fine sea salt
To clean the mussels, rinse them under cold water, scrape off any dirt, pull off the ‘beards’, and discard any mussels that are open once tapped or have broken shells.
Heat a pan big enough to hold all the mussels on a high heat and add some olive oil, followed quickly by the mussels and white wine. Give the pan a shake, put a lid on, and cook for 3–5 minutes until the mussels have opened. Transfer onto a tray (retain the cooking liquid) and allow to cool.
When cool, pick the mussels out of their shells, discarding any closed ones. Strain the cooking liquid through a fine sieve, then leave the mussels submerged in the liquid.
Get your pane ingredients ready: sifted plain flour, mussel cooking liquid and semolina. Fish out the mussels with a slotted spoon, then, working in batches, roll them in flour, dip back into the mussel juice then roll them in semolina.
Heat the groundnut oil to 180°C (or throw a breadcrumb in – when it sizzles and turns golden you’re ready to go). Working in two batches, deep-fry the mussels for 2 minutes, then add the parsley for 10 seconds (stand back, it spits!). Transfer to a bowl lined with kitchen paper and season with fine sea salt.
Serve with a wedge of lemon for squeezing. Great with aioli
Whole part-cooked Mussels.
You just need to reheat, ours are farmed in Spain
These are great in a Paella or why not try our recipe for Mussels in Tomato sauce or simply eat with crusty bread.
Whichever way you decide to cook these Mussels don’t forget the proper way to eat Mussels is to hold an empty shell between your thumb and forefinger so you can open and close it in a pincer motion. Use the shell to grip onto and gently pull the orange meat out of another shell. Eat the piece of Mussel from the shell as you would if your eating shell was a fork
Serve with a chilled Muscadet white wine from France.