Fried Mussels with Skordalia
Prince Edward Island's mussels are some of the world's best and they deserve a good fry-up. This dish is a Greek-Macedonian favourite: fried mussels served with garlic sauce, or skordalia. P.E.I. mussels are usually sold in 2 lb/1 kg bags, so the recipe uses that amount, but the skordalia makes enough for 4 lb/2 kg of mussels (smaller amounts are difficult to prepare in the food processor).
Ingredients
- 2 lbs (1 kg) mussels, cleaned and bearded
- generous pinch each salt and black pepper
- 1/3 cup (75 mL) all-purpose flour
- 3 tbsp (45 mL) cornstarch
- olive oil or sunflower oil for frying
- Skordalia:
- 4 slices white bread, crusts removed
- 1 tbsp (15 mL) red wine vinegar
- 2 tsp (10 mL) lemon juice
- 2 or 3 cloves garlic, smashed
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil
Preparation
Skordalia: Soak bread in 1/3 cup/75 mL water for 5 to 10 minutes; gently squeeze out water. Place bread in food processor with vinegar, lemon juice, garlic and salt; whir until smooth. With motor running, add oil in a stream to make smooth sauce.
Place mussels in covered saucepan with 2/3 cup/150 mL water. Cook over high heat until mussels open. Drain, discarding any unopened mussels; reserve liquid to make P.E.I. Caesars or to freeze to add to seafood sauces or soups later.
Remove mussels from shells; place in colander. Sprinkle with salt and pepper; mix with flour and cornstarch to coat, shaking out excess through colander.
In skillet, heat 3/4 inch/2 cm oil over medium-high heat until haze appears on surface; fry mussels, in batches if necessary, until golden and crispy, 2 to 3 minutes. Drain on paper towels. Serve with Skordalia.
Makes 4 to 6 appetizer servings.
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