MUSSELS
1 1/2 cups beer, really cold
1 cup flour, plus extra to dust
1 litre (approximately) vegetable oil for deep-frying
8 large fresh mussels
1 free-range egg, beaten
Salt and pepper
TARTARE SAUCE
1 cup mayonnaise
1 tbsp capers, chopped
6 cornichons, roughly chopped
Zest of 1 lemon
1/4 cup chopped fresh parsley
TO SERVE
1 packet watercress leaves
1 red onion, finely sliced
2 tbsp olive oil
1/2 lemon
Salt and pepper
4 fresh burger buns
FOR THE the MUSSELS
To make the batter for the mussels, make sure the beer is really cold. Quickly whisk the beer, flour and egg together – leaving some lumps is fine.
Heat the oil to 170°C. Dry the mussels and dust in flour, then dip into the batter and fry in the oil for about 6 minutes or until golden. Turn halfway through cooking. Remove with a slotted spoon, drain on paper towels and season
FOR THE SAUCE
Mix together all of the ingredients, taste and season.
TO SERVE
Toss the watercress and onion in some olive oil and a squeeze of lemon. Season to taste.
Cut the burger buns in half and toast until light golden and crisp. Put a generous dollop of the tartare onto each bun base, followed by a handful of the watercress, two of the battered mussels, more of the sauce and the bun top.
This recipe is from the cookbook “For The Love Of…” by Karena & Kasey.
