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Mussels stuffed with gremolata in sesame seeds and black pepper tempura


  • For the gremolata:


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Mussels stuffed with gremolata in sesame seeds and black pepper tempura.


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