Mussel beignets

Name: Mussel beignets (Tempura)
Yield: Makes 10
Ingredients: 1 celery stalk, cut in half; 50 ml olive oil; 500 g extra large mussels; 2 shallots, cut in half; ¼ tsp kosher salt; 50 ml cold sparkling water; 120 g t45 (strong) flour; ½ tsp bicarbonate of soda; 30 g corn flour; Vegetable oil for deep frying at 180 C; All purpose flour to dust mussels; 1 clove garlic; 100 ml white wine; All purpose flour to dust mussels; 2 sprigs thyme

Tempura

Preparation info

Makes
10

Difficulty
Easy

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Tempura batter

30 g corn flour
120 g t45 (strong) flour
½

Starter
Pescatarian

Method

Tempura batter

Sieve flour and mix all ingredients. Make sure it is smooth. Use within 4 hours.

Steamed mussels

Run mussels under cold water for 30 mins, shaking occasionally to remove sand and dirt. Put all in a very hot pan and cover with a lid. When the mussels open, remove from the heat and discard t