Mussel Fritti

Method

• How to make Mussel Fritti
• Scrub and debeard each mussel under cold running water, discarding any open mussels that do not close when tapped.
• Pour the groundnut oil into a deep, heavy-based pan and begin heating it to 180°C (356°F); monitor temperature with a deep-fry thermometer.
• Pour white wine into a separate pot, bring to a simmer, add mussels, and cover tightly.
• Steam mussels for 2–3 minutes or until they just open fully, then remove from heat immediately.
• Remove mussels from their shells, discarding any that did not open, and place meat on a paper towel to drain and cool.
• In one bowl, combine sifted plain flour and semolina with a pinch of salt and pepper to make your dry dredge.
• Pat each mussel dry with kitchen paper to minimize splatter in hot oil.
• Toss mussels in the flour and semolina mixture, ensuring all are well coated and lightly dusted.
• When oil reaches frying temperature, gently add coated mussels in batches using a slotted spoon to avoid overcrowding.
• Fry mussels for 60–90 seconds or until golden and crisp, then transfer to a fresh paper towel to drain excess oil.
• Arrange hot mussels on a platter, sprinkle with a little more salt while still hot.
• Garnish with flat-leaf parsley leaves and lemon wedges for squeezing over.
• Drizzle lightly with olive oil before serving, if desired.
• Serve immediately while hot and crisp for best texture.
• Present with lemon wedges and a scattering of parsley for visual and aromatic freshness.