A favorite Istanbul street snack, midye tava is made by coating mussels in cornmeal, frying them until crisp, and serving them on skewers with walnut tarator sauce. This quick dish is a light yet satisfying option between meals.
Pat the cleaned mussels dry with paper towels. Season with salt and black pepper, dip them first in beaten egg, then coat them in cornmeal.
Heat the oil over medium-high heat. Fry the mussels, turning occasionally, until golden and crisp. Transfer them to paper towels to drain excess oil.
Soak the stale bread in vinegar and squeeze it dry. Process the walnuts with the crushed garlic, add the olive oil, and blend until smooth.
Thread the fried mussels onto skewers and serve immediately with the tarator sauce and lemon wedges; the mussels lose their crispness as they cool.
Pat the mussels thoroughly dry with paper towels before frying to prevent hot oil from splattering. Make the tarator sauce no more than half an hour before serving; the bread will absorb water as it sits and lose its texture. Contains gluten (bread), egg, tree nuts (walnuts), and mollusks (mussels).
Mısır unu yerine editör notunda geçen galeta unuyla denemek istiyorum, kaplama ne kadar kalınlaşır ve kızartma süresini kısaltmam yeterli olur mu, yoksa yağın sıcaklığını da değiştirmem gerekir mi acaba?
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