Mussel Fritters

Name: Mussel Fritters (Midye Tava)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 100 g (3½ oz/⅔ cup) pine nuts and/or walnuts, ground in a food processor; 200 g (7 oz) shelled mussels (if using frozen mussels, drop them into a saucepan of boiling water for 2 minutes first); 200 g (7 oz) shelled mussels (if using frozen mussels, drop them into a saucepan of boiling water for 2 minutes first); 200 g (7 oz) shelled mussels (if using frozen mussels, drop them into a saucepan of boiling water for 2 minutes first); 2 garlic cloves; 3 sandwich bread slices, crusts removed, soaked in water and gently squeezed dry; red wine vinegar; 100 g (3½ oz/⅔ cup) pine nuts and/or walnuts, ground in a food processor; oil for deep-frying (such as olive oil or peanut/groundnut oil); oil for deep-frying (such as olive oil or peanut/groundnut oil); oil for deep-frying (such as olive oil or peanut/groundnut oil); oil for deep-frying (such as olive oil or peanut/groundnut oil); 100 g (3½ oz/⅔ cup) self-raising flour; 150 ml (5 fl oz) beer

Midye Tava

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Simple and very good these morsels are ideal for enjoying with a glass of raki, as a starter or appetiser, or as part of a crowd of meze.

Ingredients

100 g (3½ oz/⅔ cup) self-raising flour
150

Asia
Turkey
Fish course
Starter
Pescatarian
Istanbul

Method

Combine the flour and beer to make a batter, and season with salt. Heat enough oil for deep-frying in a small heavy-based saucepan over medium heat until it reaches 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown within 15 seconds. Using a long, thin skewer, dip the mussels into the batter one by one, and