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16 December 2012,21:32 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
2 hours

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Make the white sauce and the batter first, and allow to stand while you prepare the mussels.
  • For the white sauce, melt the butter in a pan, stir in the flour, and then add the milk gradually, stirring all the time.
  • Add the seasonings, and simmer it gently until thick. Cover with greased greaseproof paper and cool.
  • For the batter then Dissolve the yeast in a little water with sugar and leave to froth, about 15 minutes.
  • Mix the yeast, oil and salt into the flour, add enough of water to give the consistency of top of the milk.
  • Wash the mussels under running water, using a brush and knife to remove beards and any barnacles.
  • Discard any that are open. Make sure any sand or grit is thoroughly rinsed off.
  • Boil the mussels vigorously in salted water until the shells open, about 5- 10 minutes. Discard any that have not opened.
  • Allow to cool, then remove each mussel from its shell and place on a board. Retain the mussel stock.
  • Mix the tarator sauce ingredients together in a blender, adding enough oil to make a creamy paste.
  • Heat the oil in a deep pan. Coat each mussel with white sauce, then dip it in the flour and then the batter.
  • Drop into the sizzling oil, and deep-fry until crisp and golden, about 1 minute on a high heat.
  • Drain and serve immediately on a plate garnished with fresh parsley and lemon wedges with a side dish of tarator sauce.
  • Spear the mussels with toothpicks and dip them into the sauce.
  • In West mayonnaise or tartare sauce might be served with these fried mussels.


  • 50 large mussels
  • Cooking oil, for deep frying
  • Flour, for coating
  • Lemon wedges and parsley, to garnish

White sauce

  • 4 tablespoons butter
  • 30 grams  flour
  • 250 ml  milk
  • Pinch of mace
  • Salt and pepper


  • 15 grams dried yeast
  • Pinch of sugar
  • 2 tablespoons Cooking oil
  • Salt
  • 100  grams plain flour, sifted
  • 150 ml water or enough to make the consistency of single cream

Tarator sauce

  • 2 slices stale white bread, soaked in water and squeezed dry
  • 75 grams ground almonds or pine nuts
  • 2 cloves garlic, crushed
  • Juice of 1 lemon
  • 6 tablespoons Cooking oil
  • Salt and pepper, to taste

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