Fried mussels

When one's father becomes a sailor, one grows up with both the sea and seafood. Fried mussels The delicious thing that has been killing me since my childhood :) I like to dive into the sea and take it out myself, mostly in the summer months.

If you took your mussels out of the sea yourself, you would have to boil them until they open their mouths and clean them under the tap by separating them from their beards. (Of course, you can remove it with a knife without boiling it, but it is very troublesome, if you are not used to it, you are likely to cut it by slipping the knife in your hand.) After the mussels are cleaned, you can start the processes in the recipe…

During the winter months, I usually use the cleaned mussels that we buy from Kadıköy (Coral) or Beyoğlu Fish Market. I recommend it if you want to cook mussels at home, even if you don't enjoy the mussels you bring out yourself.

Ingredients for Fried Mussels Recipe

• 36 mussels
• 1 cup of flour (to cover the mussels)
• 1 cups of cooking oil
• 1 glass of flour + 1 beer (for slurry)
• Salt

How to Make Mussel Pan Recipe?

Get cleaned mussels (BUT WHERE:) from the nearest fish market, of course.

1. Put the flour in a deep bowl, make a hole in the middle and mix it with 1 glass of beer (other glass size:). There should be no lumps of flour in it.
2. On the other hand, heat 1 glass of oil in a pan.
3. Dip the mussels one by one in the flour in a plate, then dip them in the beer dough and put them in the hot oil.
4. When the mussels swell and brown on both sides, drain the oil thoroughly with a slotted ladle and place them on a serving plate, salt them while hot and serve with tarator sauce.

Well friends, since you gave the recipe for mussels pan, they said tarator, here you are, ladies and gentlemen :)

Tarator Sauce:

Ingredients for Fried Mussels Recipe

• Half a glass of crushed walnuts
• juice of half a lemon
• 2 cloves of garlic
• 2-3 slices of stale bread

How to Make Mussel Pan Recipe?

1. Add the lemon juice and salt to the walnuts, stale bread and garlic and pass through the rondo.
2. If the consistency is dark, add some water and open it. Transfer to a small serving plate and serve with hot mussels.