Tempura Mussels
Mussels are a splendid fresh and sustainable source of omega 3, protein, Vitamin B12, selenium, and manganese. They are also low in fat. Mussels are farmed in areas with restricted shipping and regular tidal flows. Here in Victoria, Australia, that means Corio Bay. There are several mussel farmers who operate out of Portarlington, and I've had the privilege of getting to know one of the farmers, Jennifer from Mr Mussel. She has taught me a great deal about these amazing creatures.
I'm incredibly fortunate to have been asked to demonstrate how to cook mussels at the Portarlington Mussel Festival each January. Over the past 11 years, I've shown people how straightforward it is to prepare mussels. For those of you who haven't had the chance to attend my demonstrations, here are my top 5 tips:
1. Fresh mussels can be stored in the fridge for 7-10 days. Keep the mussels covered with a damp tea towel that you replace every 2-3 days.
2. When preparing mussels, allow them to rinse in a sink of cool water for about 10 minutes. This lets them open and release some of the seawater and grit.
3. Debearding a mussel. There's a hard way and an easy way. The hard way - holding the mussel with the pointy end pointing to the sky, grab hold of the beard, and sharply pull it downwards. The easy way - steam the mussels open in an empty pan over medium heat (3-5 minutes). The beards can then be effortlessly removed with a gentle tug. Any juices left in the pan can be strained through a fine mesh strainer and stored in the freezer. This mussel stock is perfect for risottos or paella.
4. Many people believe that any mussels that do not open during cooking need to be discarded and should not be eaten because they're dead! This is TOTALLY INCORRECT. All the mussels in the pan are dead - you've just cooked them! You need to determine if the mussel is no good to eat BEFORE cooking them. There are 2 things to look out for:
a) Discard any with a broken shell. You do not know how long the shell has been broken and the mussel exposed.
b) An open, uncooked mussel is either hungry or unwell. To work out which - tap the mussel on the bench. A hungry, healthy mussel will slowly close up. These can be cooked. Discard any that don't close.
5. When opening cooked mussels that have not opened during the cooking process, use the point of a sharp knife. Be cautious, as the shell will often contain hot water that can scald you. To see this technique, or to watch how to prepare tempura mussels, watch my video by clicking on the YouTube link below.
Tempura batter is a crisp, light batter. It enhances the flavour of the mussel, keeping the meat of the mussel juicy inside the crisp batter casing. These are perfect with a green salad for a light meal, or as an hors d'oeuvre when hosting guests.
The Tempura batter I have used here is made with rice flour, salt, and sugar, and it is gluten-free.
Ingredients:
• 1 kg mussels
• 1/2 cup plain flour
• 1 packet tempura batter mix
• Ice water (as directed on the packet)
• Vegetable oil for frying
Place rinsed mussels in an empty, shallow frypan with a tight fitting lid. Steam the mussels open over a medium heat.
Debeard the mussels and remove from the shell.
Prepare the tempura batter as per packet instructions.
Lightly coat the mussels in plain flour, shaking to remove excess.
Heat vegetable oil in deep fryer or wok to between 180-190°C.
Dip the floured mussels into the tempura batter, ensuring all the mussel is coated. Drop into the hot oil and cook for 3-4 minutes. (don't cook more than 6 at a time, otherwise the temperature of the oil will drop and the batter will absorb too much oil and become soggy).
Drain cooked mussels on paper towel.
Serve immediately.
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