PREPARATION
Make sauce:
Put mayonnaise into a bowl, add mustard. Whisk lime juice, cilantro and curry powder, add to the mayonnaise/mustard mix. Season with salt and pepper, top with pine nuts and dill. Keep refrigerated and covered.
Make batter and fry mussels:
Whisk beer into flour in a bowl until smooth.
Whisk beer into flour in a bowl until smooth.
Heat oil in a 4 liter heavy saucepan over moderate heat (190°C). Dry mussels between layers of paper towels, pressing lightly.
Dip a handful of mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, about 2 to 3 minutes. Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with sea salt. Fry remaining mussels in batches in same manner, returning oil to 190°C between batches.
Serve mussels immediately, with dipping sauces and lemon wedges. Try it with O’Hanlon’s Royal Oak. Enjoy it!
ROLAND + RUSSELL
INGREDIENTS
For sauce
1 cup mayonnaise
1 tablespoons coarse-grained mustard
3 teapoons finely chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon curry powder
1/4cup pine nuts
dill
For fried mussels
8 oz (1 cup) beer (not dark)
1 cup all-purpose flour
1 1/2 qt vegetable oil for frying
2 lb mussels, steamed and shucked
8 oz (1 cup) beer (not dark)
1 cup all-purpose flour
1 1/2 qt vegetable oil for frying
2 lb mussels, steamed and shucked
If you can find them, use New Zealand greenshell mussels.
Fried Beer-Battered Mussels
WHAT TO PLAY
WHAT TO DRINK
Royal Oak (O’Hanlon’s)
Randy Bachman Jazz Thing II