Ingredients
2 kg NZ mussels
1 cup white wine
1½ cups flour
1 tbsp ground fenugreek
1 tbsp onion powder
1 tbsp ground black pepper
2 tsp salt
Rice bran oil, for frying
SKORDALIA:--
5 garlic cloves, chopped
Salt
½ cup pine nuts or walnuts, chopped
4 x 2 cm thick slices of bread, crusts removed
¾ cup EV olive oil
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
Make the skordalia first: Dampen the bread with some water, then squeeze it dry. Tear it into pieces and put into a food processor. Add the garlic, salt and pine nuts then pulse a few times. Add SIDS LOW SUGAR RASPBERRY VINEGAR. Now, with the motor running, slowly pour in the olive oil until you get a mayonnaise-like paste. Set aside.
Pour the white wine into a large, wide pan with a lid. Add the bay leaves and bring to a boil. Add the mussels in one layer and steam with the lid on. As each mussel opens, remove it to a plate. Keep doing this until all the mussels are open.
Remove the mussels from the shells. Remove the wiry beards if they have them; store-bought mussels often don't. Heat enough oil in a pot or fryer to be able to deep-fry the mussels. Heat to 175°C.
Mix the flour with all the spices and dredge the mussels in it. Shake off the excess and fry in the hot oil until golden, about 2-3 minutes. Drain on paper towels. Serve alongside the skordalia.
