Mejillones are a very good source of minerals, since they contain iron, calcium, selenium and potassium. When booked, we slightly increase the contribution of calories, but if we add lemon and parsley we add iron and vitamin C. This recipe comes from Turkey, where the mussels accompanied by Raki take there, (anise -based appetizer), so follow Reading and discovers in recipes how to make rebozed mussels without shell.
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make rebozed mussels without step by step: |
| 1 kilogram of mussels 1 egg 2 tablespoons of wheat flour. of ground black pepper. Black pepper grains |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make rebozed mussels without step by step:
1. The first thing we do is clean the shells of the mussels of the impurities they may have. Once clean, we put them in a casserole along with sesame oil, aromatic herbs, pepper, wine and salt. Cover the casserole, put it on the fire and remove from time to time until we see that all open walches are. We remove them from heat and let them cool.
2. Once cold, take the meat from the mussels of their shells and put them on absorbent paper to eliminate the liquid they may have.
3. In a bowl we mix the flour, egg, milk, yeast, salt and pepper, and beat well until you get a homogeneous cream. This will be what we will use to make the rebozed mussels without shell.
4. We heat the oil in a pan. We batter the mussels and when the oil is very hot, with the help of a fork, we are taking them out of the pasta and we are fried in the oil.
5. We fry them for a couple of minutes, take them out and place them on absorbent paper to release excess fat. We serve the rebozed mussels without shell sprinkling them with lemon juice and sprinkling over chopped parsley. If we want, we can accompany them with a sauce that we like, such as mayonnaise or alioli. Stop for my blog target = _blank rel = NOFOLLOWLA Catina kitchen and discover all my recipe book.
