Mussel Tempura With Tartare Sauce

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Mussel Tempura With Tartare Sauce

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15-30 min
Beginner
  1. 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.
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Recipe for 4 people

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