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