Detailed step-by-step description of how to cook the dish "Mussels in chickpea & cumin batter". Try it by all means
- Combine the chickpea flour, ground cumin and salt in a bowl. Add the egg white and water, and whisk with a fork until smooth.
- Remove the mussels from the shells and reserve shells. Pat mussels dry with paper towel, place in a bowl and add a little extra chickpea flour to lightly coat.
- Add enough oil to a large saucepan to reach a depth of 5cm. Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds). Dip 1 mussel at a time in the batter. Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden. Use a slotted spoon to transfer the mussels to the reserved shells. Sprinkle with sea salt flakes and serve immediately.
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