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Recipes Mussels
Mussel Tempura With Tartare Sauce
- For the tempura
In a mixing bowl, we combine the soda, corn flour, flour, sugar, vinegar, sunflower oil and seasoning to get a smooth-textured batter. Next, we pour sunflower oil in a pan and wait for the temperature to rise to 200 °C. We coat the mussels in the tempura and fry until golden brown. We drain on absorbent paper towels.
Ingredients:
- 1 pack of Pescanova mussel meat
- 200g mayonnaise
- 40g pickled cucumber, finely chopped
- 40g capers, finely chopped
- 1 tsp mustard
- zest and juice of 1 lime
- 330ml soda drink
- 250g corn flour, for the pané
- 90g flour
- 1 tbsp sugar
- 1 tbsp vinegar
- sunflower oil, for frying
- salt
- pepper
