** Poppy **'s Note:
try these you wont regret it!
My Private Note
Units: US | Metric
Garlic-Walnut Dipping Sauce
- 1Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
- 2Place the mussels in a large wide pot with about two inches of water.
- 3Cover and steam until the mussels open, about six or seven minutes.
- 4Remove and drain, discarding any mussels that haven't opened.
- 5Remove the mussels from their shells and place in a colander.
- 6Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
- 7Tap the colander to rid it of excess flour.
- 8Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
- 9Add the mussels, in batches i f necessary and fry until crisp and golden.
- 10Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
- 11Add the walnuts and pound or pulverize until the mixture is mealy.
- 12Dampen the bread under the tap and squeeze dry.
- 13Add to the bowl and continue pulverizing all together.
- 14Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
- 15If it is too thick, add a little water.
- 16Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.
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Nutritional Facts for Batter-fried mussels with garlic sauce
Serving Size: 1 (453 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1157.1
- Calories from Fat 696
- Total Fat 77.3 g
- Saturated Fat 11.0 g
- Cholesterol 159.0 mg
- Sodium 1799.4 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 1.8 g
- Sugars 1.8 g
- Protein 72.5 g