Warm Starter
Fried Mussels with Walnut Sauce
The tarator needs no bread, as the walnuts and yogurt thicken it on their own.
- Gluten-free
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- ½ cups (100 ml) walnuts
- 2 cloves garlic
- ½ cups (100 ml) yogurt
- 1 tbsp lemon juice
- 1 tsp salt
- 400 g mussels
- ¾ cups (150 ml) rice flour
- 2 tbsp corn starch
- ¾ cups (150 ml) water
- 1 cup (200 ml) sunflower oil
Method
- Blitz the walnuts and garlic in a food processor and stir in the yogurt, lemon juice and a pinch of the salt for the tarator.
- Drain the cleaned mussels and pat them dry with kitchen paper.
- Whisk the rice flour, starch, the rest of the salt and the cold water into a runny batter.
- Heat the oil in a deep pan to about 175–180°C. Dip the mussels into the batter and fry in small batches for about 2–3 minutes, until golden and thoroughly cooked, without overcrowding the pan.
- Drain on kitchen paper and serve hot with the tarator.