Bosphorus-Style Mussels with Tarama

Mıdye Tava

Preparation info

  • Serves


    • Difficulty


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By David Dale and Somer Sivrioglu

Published 2015

  • About

If you wanted a glass of beer and a plate of fried food to soak up the alcohol, you’d go to a birane rather than a meyhane. The dish you’re most likely to find there is deep-fried mussels, where beer appears in the batter as well as in a glass.

The tradition is to serve the mussels with a tarator (dipping sauce) made with stale bread, walnuts and garlic. Our refined version includes the roe of grey mullet, which makes it a tarama (what the Greek