Midye Tava
by Chef in Camicia · 306K subscribers on YouTube
Turkish fried mussel skewers, served with a creamy walnut and garlic sauce. The mussels are briefly steamed, chilled, then coated in a flour-sparkling water batter and deep-fried until crispy. Traditionally eaten in bread with the tarator sauce.
- Prep
- 1h
- Cook
- 5 min
- Total
- 1h 5min
- Servings
- 4
- Difficulty
- medium
Ingredients
14 items- 1 kgCozze Grandi (Spagnole o simili)
- 150 gFlourUsed for both coating and batter
- 240 mlSparkling WaterVery cold
- SaltA pinch for the batter; to taste for the sauce
- 1 LPeanut OilFor deep-frying
- Turmeric(optional) — Optional, to taste
- 3 pcsPane (fette)For the tarator sauce
- 10 pcsWalnutsWalnut kernels
- Lemon JuiceTo taste
- YogurtTo taste
- MayonnaiseTo taste
- Garlic1 clove or to taste
- PepperTo taste
- Acqua di cottura delle cozzeTo thin the sauce
Method
- Clean the mussels: wash them, remove the beard, and scrub one by one with a sponge.
- Open them in a pot over heat. As soon as they open, remove them to prevent overcooking.
- Let the mussels cool, then refrigerate for one hour.
- Prepare the tarator sauce: blend bread and walnuts together, then add lemon juice, yogurt, mayonnaise, garlic, salt, pepper, and mussel cooking water to thin the sauce.
- Prepare the skewers: first dip each mussel in flour, then in a batter made with flour, a pinch of salt, and very cold sparkling water.
- Fry the skewers in peanut oil until golden and crispy.
- Serve: I like to put them inside bread and top generously with the tarator sauce.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
