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.
- 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.
- On the other hand, heat 1 glass of oil in a pan.
- 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.
- 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?
- Add the lemon juice and salt to the walnuts, stale bread and garlic and pass through the rondo.
- If the consistency is dark, add some water and open it. Transfer to a small serving plate and serve with hot mussels.
Good day, thanks for the recipe, I love it too. I've never tried mussels with pan with beer. I thought it was made with calamari with beer. I ordered frozen from the market. I'll just make it as soon as possible. He loved it so much, we make tarator like that and we love it, everyone has different tastes.
I wonder if soda will do the same thing instead of beer, Ms. Nilay?
Carbonated water might be better.
Honestly, I never thought about what was in the tarator sauce I ate until today. I thought it was yogurt, but it wasn't. It's nice to have walnuts. By the way, it was only years later that he learned that there was beer among the Arabs who ate squid, and he was ruined.
Yogurt or mayonnaise is not added to the tarator. This recipe is very close to the truth. Real vinegar is used instead of lemon juice, but the difference is very small. I am 63 years old and born in Istanbul, I am a food lover.
I will if I can :)
Tatator sauce is made with yogurt and mayonnaise. Also, the original is made with peanuts, not walnuts.
Dude, don't believe anyone who told you that Tarator is made with yogurt and mayonnaise, they are also wrong. Tarator is made with lemon juice, walnuts and bread crumbs. The recipe is correct. The sauce you learned with peanuts is a sauce from the local Iskenderun Antakya region. This tarator is also eaten with fried chicken fish (Bakalyaros). Oh, by the way, whoever you think I am, let me just say this. We are a family of three generations of cooks and pastries.
Lefcan is absolutely right, yogurt and mayonnaise are never in the tarator sauce….
It's my first time to this site. I tried the mussels pan and tarator; it was cool. Thank you
Tarator sauce is very good, I think this dish would not be without tarator sauce...
I like it so much I make it every week!!!! <3 <3 <3
Very beautiful !!!!
Is yoghurt required for Tarator sauce? It is not written in the ingredients.
I used to know that yogurt can be added to the tarator sauce!!! :/
thank you very much, it worked very well, we will eat a delicious mussel
It was nice, but when the beer comes in, I wonder if we could make raki appetizers.
simply great. thank you so much.
thank you very much it was very helpful
If the mussels pan is like in the photo, it looks more like a pastry.
It's a taste I've never tasted before, thank you…..
do men know how to cook :)))))))))
I haven't applied the recipe yet, but I have a question, do I need to do a cleaning on the meat piece that comes out after opening the mussel lids? Because I boiled 1 bag of mussels yesterday, and when I took the inside of it to thin, tiny crab puppies came out from that meat. There is also a black area there. TIGHTEN it was like a cow chair. my stomach couldn't take it, they all went away..
wow sir it was very nice ((:
it was really perfect, you are amazing =)
I did it, it was good, but the oil got too hot, I think it burned quickly, some of the outside, but the inside was good :)
IT WAS PERFECT … I MADE IT WITH FROZEN MUSSELS … EVERYONE TRY IT …
If we ate as much, we would eat it again. It's a very good recipe. Thank you, we can't find words to say or even write, that's good.
It's beautiful, who wouldn't want it?
I got the recipe from your site and applied it. It was very good, I used to make it with my own recipes before, but the mussels we ate outside did not hold the flavor of the pans. When we made it with your recipe, it was just like the pans of mussels we ate outside, and even more delicious. There is only one thing, the beer dough that we dipped before frying the mussels was too much, your recipe says 36 mussels, I fried 120 mussels in two days, the dough still looks the same :) I recommend making a little less…
Thanks so much for this beautiful recipe.
Alas, because of your recipe, my sister went and collected unidentified mussels from the sea, she said, I'm afraid we'll get poisoned.
We are also waiting for the recipe for stuffed mussels. Friend from izmir, who doesn't like the sostarif of the mussel ceiling, let's get the original from you then thank you
I will go to the Black Sea this week, I will try the recipe and make my comment.
I haven't tried it yet, I'll go to that part soon, but I will not pass without saying that this is the recipe for mussels pan! But your Tarator sauces (neither here or in Calamari) have nothing to do with it. Your father is a good sailor, but he didn't seem to need much sauce =))
Love from Izmir……
I love this recipe, we expect a little more variety from seafood, thank you
I wonder why Mr. Sedat did not express his opinion after eating. Did he pass out?
I'll try it soon, I'll write it later, thanks for how it was