Deep-Fried Mussels (Μυδια-τηγανιτα)

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One of the most enjoyable items of seafood out there are mussels. They taste of the sea, they are affordable, available fresh or frozen in many places and they are so versatile.

Greeks love mussels in a Saganaki, a soup, seafood pizza or in this case, deep-fried. The second largest city in Greece is Thessaloniki and deep friend mussels are a specialty of this northern Greek city.

When I visited Constantinople, I was also pleased to see that Turks also enjoyed eating mussels alot and although their presentation was different (on a skewer), the flavour was the same. As much as our two peoples have differences, the similarites are equal on the other side of the ledger.

I’m making these mussels for Ivy, over at Kopiaste, to Greek Hospitality. Ivy is a Cypriot-born Greek who now resides on Athens with her family and she shares her kitchen creations daily. I encourage you to visit her site, I’d eat any of her dishes.

Ivy also recently was on a Greek TV show that had a recipe contest. She did not not win the grand prize but she was the 3rd place finisher and that earned her a trip for two to visit the fair city of Thessaloniki (be sure to congratulate her).

Ivy, don’t forget to order Midia Tiganita when in Thessaloniki.

Midia Tiganita (Μυδια τηγανιτα)

Approx. 1lb. of shelled mussel meat
1 cup of all purpose flour
1/3 cup of corn flour

salt and pepper
bowl of ice cold water
Sunflower oil for frying

Lemon wedges

  1. Rinse and pat dry your mussel meat, reserve.
  2. In a large bowl, mix your flour, corn flour, salt and pepper and reserve.
  3. Get you oil good & hot for deep-frying.
  4. Dredge the mussels in the the flour mixture and shake off any excess flour.
  5. When the oil is hot, dunk each mussel in the cold water and then carefully drop them in the oil.
  6. The mussels are done when they turn a golden-brown. Repeat and cook in batches.
  7. Place on a paper-lined plate to absorb excess oil and season with salt and toss.
  8. Serve immediately with some lemon wedges.

© 2008 – 2010,
Peter Minakis

. All rights reserved.

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17 Comments for “Deep-Fried Mussels (Μυδια-τηγανιτα)”

Proud Italian Cook


Peter, I’m looking at these and wondering, why haven’t I ever had them fried??? OMG! These look soooo good!!



I have never seen mussels look as appetizing as I have on this post, they look Amazing! I have only tried mussels once or twice ever but I am sure this recipe tastes great. Nice pics. :-)



Sounds delicious – I have never tried fried mussels before (although I love them done in white wine a la the Belgian way).



OMG Peter, I can’t believe what I’m reading. Thanks ever so much for mentioning this. I was so reluctant to mention my participation in the T.V. show but it was a great experience. I will post about it soon. When we go to Thessaloniki be sure that I will want more info on where to find the best food joints. The only thing I know is Ladadika.



Buenos días Peter! These mussels look delicious!!! A beautiful contrast with the yellow lemon and green salad, it even makes it more yummmy!!!
Thanks for telling about Ivy’s blog and TV. program… Being the third is A LOT!!!!



I thought the same thing as Marie. Have had mussels all sorts of ways but never deep fried. Then again, I can’t really think of a shell fish that we routinely deep fry. hmmm
Loved your comment, btw :)Wouldn’t it be something if all of us food lovers could gather around one great long table! I would love to be at that gathering!

Peter M


Jenn, I thought I’d mention Ivy as she’s too shy.

P.I.C. (Proud Italian Cook), freid mussels are a Greek specialty, yummo!

Jeena, eat them more, affordable.

Pam, corn flour is just that, flour ground from corn. The flour I used was quite fine, a little grittier than white flour,

Ivy, “esai STARRRR”! lol

Hola chica Nuria!

Maryann, one of these days I’ll host a party, really!



I’m looking at those fried mussels and all I can think about is a big fat po’ boy! It looks just like the type of thing you’d eat in New Orleans. Yummeh!



This is new to me! I’ve eaten a lot of mussels – but never already taken out of their shells! I like this – let someone else do the work!



Peter, I do love mussels. They serve it with a kind of dip/sauce with garlic. (Tarator? or what was it?) Do you have the recipe of this sauce? I have been looking for a good recipe of it but unfortunatelly couldnt find a succesful one on internet :(