Recipe (english)

Breaded mussels with aioli

Breaded mussels with aioli
Quantity Ingredient
1 kg Mussels Mussels
0,375 l Water
Sea Salt
1 tbsp Wheat Flour Type 405
1 Organic egg
1 tbsp Breadcrumbs flour
2 tbsp Olive Oil
6 tbsp Aioli Sauce
0,5 tbsp Smooth parsley

Fresh mussels are used for breaded mussels with aioli and served as tapas. First brush the mussels under running water and throw away already opened mussels that no longer close. Bring water to the boil in a large soup pot and add a little sea salt. Place the mussels in the boiling water, cover with a lid and shake the pot several times. The mussels should have opened after 5-8 minutes. If some shells are still closed, sort them out and throw them away. Pour the open mussels into a sieve and drain. Remove the mussel flesh. Have three pannier shells ready. Fill the first bowl with flour, whisk a medium organic egg in the second bowl and fill the third bowl with breadcrumbs. Heat olive oil in a pan. Turn the mussels first in flour, then in egg and finally in breadcrumbs and sauté briefly in the pan until light brown, as shown in the picture above. Pour the aioli sauce into a small bowl. Arrange the breaded mussels with aioli on a plate and garnish with flat parsley as desired.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
456 kcal
16 g
44 g
26 g

(C)opyright by Marions Kochbuch