LESLIE HOTTIAUX, APÉRO
GREEN-LIPPED MUSSEL BEIGNETS
MAKES 25 / PREPARATION 25 MINUTES / COOKING 10 MINUTES
25 green-lipped mussels stalks from 3 sprigs parsley 200ml white wine 2 shallots
2 zucchini
2 garlic cloves zest of 1 lemon
10 basil leaves, chopped 1 teaspoon dill, chopped
FOR THE BEIGNET BATTER 120g cornflour 120g flour
20g baking powder 180ml mussel juice
canola oil, to fry lemon wedges, to serve garlic mayonnaise, to serve
Clean the mussels, pulling off the beards and scrubbing a bit.
In a really hot pot add the mussels, parsley stalks, white wine, and ½ shallot, diced. Cover and cook for 3-4 minutes until the shells just open.
Remove the mussels from the pot. Pass the juice through a fine sieve and pop in the fridge. Pull out the mussel meat from the shell and keep in the fridge.
Grate the zucchini and garlic and put into a bowl with the lemon zest. Dice the remaining shallots and add to the bowl with the chopped basil, dill and some salt. Mix together.
Stuff the mussels with the zucchini mix by opening the lips and adding a good teaspoonful of stuffing. Squeeze each mussel in your hand to squeeze out any excess liquid. Repeat this step for all the mussels. Place them in the fridge on a cloth.
To make the beignet batter, mix all the ingredients together (the mixture should be thick-ish, like a pancake dough).
Turn on a deep fryer at 180°C or use a pan with enough oil to completely cover the mussels.
With a fork, drop each mussel into the beignet batter, then immediately put in the hot oil. Roll the beignet in the oil, cooking until nice and golden.remove the mussels from the oil and place on paper towels to soak up any excess oil.
Season with salt and eat while they’re hot, serving with some lemon wedges, garlic mayonnaise and a good white wine.