Ingredients

• 1 kg fresh mussels
• 200 g all-purpose flour
• 50 g cornstarch
• 250 ml beer
• 1 piece egg
• 2 clove garlic
• 3 tbsp fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 500 ml vegetable oil
• 2 piece lemon

Instructions

1. Clean the mussels

   Scrub each mussel thoroughly under cold running water, removing any beards and barnacles with a knife. Discard any mussels that are cracked, broken, or remain open when tapped. Steam the cleaned mussels in a large pot with 2cm of boiling water for 3-4 minutes until they open. Remove the mussel meat from shells and pat completely dry with paper towels. Do not overcook or the meat will become tough.

2. Prepare the batter

   In a large bowl, whisk together flour, cornstarch, salt, and black pepper. Make a well in the center and add the beaten egg. Gradually pour in the beer while whisking continuously for 2-3 minutes until you achieve a smooth, lump-free batter with the consistency of thick cream. The batter should coat a spoon but still drip off easily. Do not overmix or the batter will become tough.

3. Add aromatics

   Mince the garlic cloves very finely and chop the parsley. Fold the minced garlic and chopped parsley into the batter using a wooden spoon for 30 seconds until evenly distributed. Let the batter rest at room temperature for 10 minutes to allow the flavors to meld and the gluten to relax. The batter should have a pleasant herbal aroma. Do not add the aromatics too early or the garlic will become bitter.

4. Heat the oil

   Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer, ensuring it's at least 8cm deep. Heat the oil over medium-high heat for 5-7 minutes until it reaches 180°C (356°F). Test with a small drop of batter - it should sizzle immediately and rise to the surface within 2 seconds. The oil should shimmer but not smoke. Do not let the oil overheat or it will burn the batter before cooking the mussels.

5. Coat and fry mussels

   Working in small batches of 6-8 pieces, dip each mussel meat into the batter, ensuring it's completely coated, then let excess drip off for 2 seconds. Carefully lower into the hot oil using a slotted spoon and fry for 2-3 minutes until golden brown and crispy. The batter should puff up and create a light, airy coating. Do not overcrowd the pot or the temperature will drop and create soggy mussels.

6. Drain and serve

   Remove fried mussels with a slotted spoon and drain on paper towels for 30 seconds. Season immediately with a pinch of salt while still hot so it adheres to the crispy coating. Arrange on a serving platter and garnish with lemon wedges. Serve within 2-3 minutes while the coating is still crispy and the inside is hot. Do not let them sit too long or the coating will become soggy from steam.

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