Fried mussels


1 kg mussels
Terra Creta Extra Virgin Olive oil, for frying

For the butter:

1/2 cup flour
1 egg
1 tea spoon of salt,
1/2 teaspoon baking soda
1 cup beer or water

For the yogurt dip:

300 grams strained yoghurt
3 mashed garlic cloves
2 tbsp vinegar or lemon juice
2 tbsp Terra Creta extra virgin  olive oil
Salt, pepper,
1/2 cup roughly ground walnuts

First prepare the yoghurt dip by combining yoghurt, garlic, salt, pepper, olive oil, vinegar or lemon juice and walnuts.

Prepare the mussels: Wash and remove the hairy edges. Boil them in large pot with enough water for 5 minutes until the mussels have opened. Discard those which have not opened, as they are dead. Separate the mussels from their shells and sprinkle with salt and pepper.

Make a thick batter with the beer or water, beaten egg, salt, baking soda and flour.

Dip mussels, one at a time, in the batter and fry in very hot olive oil until golden brown on both sides. Drain on kitchen roll. Place on a serving tray with yoghurt in the centre.

Special thanks to  Mr Nikos and Ms  Maria Psillakis for the recipes. They are from the book “Olive Oil, the secret of good health”.