serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
The Adriatic coast has some of Italy's freshest shellfish. Mussels are plump, fresh and easy to find at markets. I like giving them two coats of breadcrumbs and serving them in a paper cone with lemon wedges, like they do at the seaside, even at home.
Ingredients
- 125 ml (4 fl oz/½ cup) white wine
- 1 kg (2 lb 3 oz) live mussels, scrubbed and debearded, broken shells discarded
- 75 g (2¾ oz/½ cup) plain (all-purpose) flour
- 2 eggs lightly beaten with a splash of milk
- 125 g (4½ oz) homemade fresh breadcrumbs, plus extra, if needed
- sunflower, grapeseed or peanut oil, for frying
- sea salt flakes
- lemon wedges, to serve
Instructions
Pour the wine into a large frying pan with a lid, and turn the heat to high. When the wine starts to bubble, tip the mussels in and put the lid on. Shake the pan every minute or so, then start checking for open shells. Remove any open mussels and transfer to a bowl. Keep steaming the remaining mussels with the lid on, shaking the pan and removing the mussels as they open. Discard any shells that are unopened after 5 minutes.
Remove the mussels from their shells and place in a bowl of water. Trim any remaining beards and pat them dry.
Fill three separate shallow dishes with the flour, egg mixture and the breadcrumbs. Roll the mussels lightly in flour, then dip in the egg and roll in the breadcrumbs. If you want to double-crumb your mussels, dip them in the egg and breadcrumbs again. Repeat with the remaining mussels.
Heat enough oil for deep-frying in a large heavy-based saucepan or deep-fryer to 180°C (350°F). Test the temperature of the oil by dropping in a cube of bread. If it turns golden in 5 seconds, the oil is ready. Add the mussels and fry, turning frequently, for 3–4 minutes until golden.
Serve warm as an appetiser, scattered with sea salt flakes and lemon wedges for squeezing over.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The Adriatic coast has some of Italy's freshest shellfish. Mussels are plump, fresh and easy to find at markets. I like giving them two coats of breadcrumbs and serving them in a paper cone with lemon wedges, like they do at the seaside, even at home.
