Mussels in a light sparkling-water batter fried until crisp, served with a garlicky walnut tarator sauce. A favorite of Turkey's seaside towns.
Ingredients
Instructions
- 1
For the tarator, remove the crusts from the bread and crumble the inside. Blend with the walnuts, garlic, yogurt, olive oil, lemon juice and a pinch of the salt until smooth, then refrigerate.
- 2
Remove any beards from the mussels, rinse in cold water, drain and pat completely dry with paper towels.
- 3
Mix the flour, the remaining salt and the black pepper in a bowl. Gradually whisk in the mineral water to a smooth, runny batter and let rest for 10 minutes.
- 4
Heat the sunflower oil in a deep pan to 175 °C.
- 5
Dip the mussels in the batter, let the excess drip off and drop them into the hot oil one by one. Fry in two or three batches for 2-3 minutes until golden and crisp.
- 6
Drain on paper towels and serve hot with the tarator sauce.
Nutrition
Per serving
| Calories | 557 kcal |
|---|---|
| Protein | 22 g |
| Carbs | 35 g |
| Fat | 37 g |
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