Gastronomixs

Raw fried mussels

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Raw fried mussels

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

mussels

100

g

flour

200

g

panko

100

g

egg whites

Preparation method

  • Using a dinner knife, remove the mussels from their shells.
  • Put the raw mussels on a drying cloth.
  • Dust the mussels in flour.
  • Then coat them in the egg whites, and finally, roll them in the panko.
  • Deep-fry in oil at 180°C and drain on paper towels.

Serving suggestions

  • Use as a component in a fish dish or an amuse-bouche, e.g. with a crémeux of sweet pepper and tarragon.
  • In a warm salad of lamb's ear lettuce, rocket, fennel, and a fennel Chardonnay dressing.

Previous page