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Mussels stuffed with gremolata in sesame seeds and black pepper tempura


  • 20 very large mussels, cooked and chilled

  • 8 tbsp of gremolata

  • 1 lemon, cut into 6 wedges

  • 1l sunflower oil for deep frying

  • 30g cornflour

  • 30g plain flour

  • 1 tbsp crushed black pepper

  • 2 tbsp sesame seeds

  • 150ml of ice cold soda water, from a new bottle

  • 3 tbsp dark soy sauce

  • 3 tbsp cold water

  • green salad leaves, to serve

  • For the gremolata:

  • 1 lemon, juice and zest only

  • 2 tbsp chopped flat leaf parsley

  • 2 cloves garlic, finely chopped


  • 1.

    Combine the gremolata ingredients in a bowl. Stuff the mussels with the gremolata and leave on the side.

  • 2.

    In a small bowl mix together the soy sauce the water and the juice of 2 lemon wedges and divide between 2 dipping saucers.

  • 3.

    In a medium size saucepan, heat the oil for deep-frying to approx 190ºC/375ºF.

  • 4.

    In the meantime sift the flour and corn flour in a large bowl with a pinch of salt. Stir in the black pepper with the sesame seeds and start to pour in the cold soda water. Stir all together until just mixed in and still a little lumpy (make sure that the batter is very thin and almost transparent around the mussels).

  • 5.

    Dip the stuffed mussels, one at a time into the batter and fry into the oil for no longer than 1 minute. Drain on some kitchen paper.

  • 6.

    Serve immediately with the dipping sauce and remaining lemon wedges accompanied with your favourite green leaves.

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