0 Ratings
Recipe courtesy of Chef Daniel Vanson
2 lb of mussels
1 pack of tempera mix
1 king can of beer, I like a lager
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp smoked paprika
Salt and pepper
Frying oil
0.33 cup of high quality mayo
2 cloves garlic
1 lemon
tbsp chopped garlic
1 tbsp smoked paprika
Mince your garlic and chop your parsley finely.
In a bowl, add your mayo and chopped garlic and parsley.
Zest half the lemon and add the zest along with all the juice to the mayo.
Add your smoked paprika, salt and pepper to taste.
Mix and enjoy.
MUSSELS RECIPE
Clean the mussels under cold water and steam in a pot for a few minutes until they are opened.
Let them cook down and remove the mussels from the shells.
Get your fryer set to 360 F.
Make your tempura batter - my tip is to make it in a steel bowl that has been in the freezer for 15 minutes to make it extra cold.
Mix together your tempura batter and replace the water in the instructions with beer, also adding your seasonings.
Mix together and begin dunking your mussels and place them in the hot oil.
Cook for 2 minutes and flip them.
Cook until golden brown, another 2 minutes or so.
Hit them with some flaky sea salt and fresh chopped parsley.
Enjoy fresh out the fryer with the dipping sauce.
This sauce is best to make a few hours in advance so all the flavors can come together.
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