Mussel Floss

Preparation info

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By Ben Shewry

Published 2012

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  • 15 Sea Bounty mussels (Australian blue mussels from Victoria)
  • 50 ml ( fl oz) fish sauce
  • 1 litre (35 fl oz/4 cups) non-GM canola oil*, for deep-frying


Lightly steam open the mussels, remove the beards and marinate the mussel meat in the fish sauce, cover and refrigerate for 1 hour.

Drain the mussels, discarding the fish sauce, and pat dry on paper towel. Heat the oil in a medium deep-sided saucepan to 160°C (320°F). Deep-fry the mussels for 6 minutes or until quite dry and a deep brown colour.

Drain on paper towel to remove as much oil as possible and cool to room temperature.

Slice the mussels into 1 cm (½ inch) pieces and place, in batches, in a spice grinder. Pulse in 2-second bursts until the mussel meat begins to fluff up into strands. Store in an airtight container until needed.