Crispy Mussels with Baby Potatoes

Purchase the mussels from a Blue Island Fish Market          

Get all the ingredients ready:                            

1. Wash and clean the mussels.              

2. Make the batter                   

3. Fry the mussels                    

4. Cook the potatoes                 

5. Serve      

Method:                                                                         

Remove any hairy fibres from the mussels and wash well.     

Using a large pan with a lid; put the mussels in water on a high heat. Allow to boil for 3 – 4 minutes until the mussels are open. Discard any mussels that do not open.     

Next, move the mussels to a bowl using a slotted spoon. Remove the meat from their shells.       

Then put the beer and the baking powder in a mixing bowl, stir and slowly add the flour.  Keep stirring to make a thick batter. Season to taste with salt and pepper, then add the parsley.         

Put the oil in a large frying pan on a very high heat.  Dip the mussels one-by-one in the batter mix, then put them into the frying pan. Fry for only a short time, about 2 – 3 minutes, on both sides. When they have a lovely golden colour, put them on a platter covered in kitchen roll to remove any excess oil.               

At the same time, put the potatoes in a pan with salted water and boil for about 20 minutes or until cooked. When cooked, put them in a colander and allow to cool for 10 minutes. Cut each one in half. Then put the potatoes in a deep serving dish and add the coriander, parsley, salt, pepper and a teaspoon of olive oil. Stir carefully to avoid breaking the potatoes.         

Serve.