Mussels in ultra-crispy seaweed tempura

Everyone loves a good tempura, but here we use a little trick to make the batter surprisingly crispy: we will be substituting vodka for the water in the batter. Being mostly alcohol, vodka evaporates much faster than water during the frying process, leaving the fried batter layer much crispier and dryer. Additionally, tempura batter is very easy to add other flavours to. Try mustard powder, spices, curry, Ras el Hanout, matcha, or, as in this case, seaweed powder. The distinctive flavour of the seaweed enhances the silty taste of the mussels.

Mussels in ultra-crispy seaweed tempura

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As needed:


mussels, boiled or steamed



tempura flour




As needed:


seaweed powder

Preparation method

  • Make a tempura batter from the vodka and tempura flour. Make sure that the batter has the consistency of yoghurt; do not worry if there are lumps in the batter.
  • Add seaweed powder or other flavours to taste.
  • Dust the mussels lightly in a little of the dry tempura flour.
  • Then, using tongs, dip them in the tempura batter.
  • Fry quickly at 180°C and drain on paper towels.

Serving suggestions

  • Use further as part of a fish dish or amuse.
  • Wonderful with a dip of Japanese soy sauce, mirin and dashi. You can also get ready-made tsuyu from better food retailers or Asian food stores.

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