Deep-Fried Mussels with Tarator

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

One of the stands in the covered market in Istanbul specialises in this classic Turkish mezze. Wooden skewers of plump, juicy mussels are first dredged in flour, then dipped in a light batter and immersed in a large vat of bubbling oil. The mussels sizzle for a couple of minutes until golden brown, and are served immediately with the garlicky tarator and lemon. Some people use beer instead of soda water to make the batter. You will need eight small wooden skewers, about 15cm long, or four l