Fried Mussels with a hint of spice! Fried Mussels Recipe

Fried Mussels with a hint of spice! Fried Mussels Recipe

Fried mussels are as close to instant gratification as you are going to get in the kitchen…well…maybe..

A cheap packet of shelled pre-cooked mussels deep fried and transformed into little crunchy Asian bites of beauty..

My fried mussels are delicious but I have a confession… I’ve stolen this recipe from my Dad who used to whip up these deep fried mussels in an instant for us to pick at when hanging around the kitchen with a serious case of the munchies..

A kick of traditional Indian spices give a nice warmth and change of flavour to the fried mussels, this combined with crispy fried exterior with their naturally smooth texture is great..

Want more seafood recipes?

Pre-cooked mussels, shelled are ridiculously cheap, you can usually buy a whole packet for £1 which is enough to feed a few hungry mouths before dinner..

This fried mussels recipe serves about 4-6 as a snack, we usually just pick at them with cocktail sticks.

Fried Mussels – Ingredients:

Packet of cooked shelled mussels

1/2 lemon

Few tablespoons of light olive oil for frying

Fried Mussels Dusting:

3 tablespoons of flour

Seasoning

1/2 teaspoon tumeric

1/2 teaspoon cumin

1/2 teaspoon ground coriander

1/2 teaspoon chilli flakes or ground chilli (I prefer flakes)

Fried Mussels Recipe – Method:

  1. Mix all dusting ingredients together. Remove mussels from packet, mix in with dusting mixture then remove and shake off excess flour.
  2. Put into a hot frying pan of oil to fry. Cook for a couple of minutes then shake up the pan a bit to cook the other side, again, just for a couple of minutes max – just long enough to crisp up the flour; don’t overcook or they will dry out.
  3. Remove from oil, drain on paper towel and season immediately. Serve with squeeze of lemon juice, seasoning and possibly a little chopped fresh coriander.

Goes well on a plate, equi-distance from each side of the table and 4 toothpicks fencing for a bite…

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