30 large cleaned, washed, drained shelled Mussels
150gr of Flour
10gr of Yeast
2 tablespoons of melted Butter
2 Eggs, yolks and whites separated
2 tablespoons tepid Water
2 teaspoons of Salt
120ml of Sunflower Oil
How to prepare
This recipe makes 4 servings.
After cleaning dry the mussels on kitchen paper.
Add the yeast to 120ml of warm water and leave to stand for 10 minutes.
Place 125gr of flour in a bowl and make a well in the centre.
Add the yeast, butter, egg yolks and water and mix into a soft paste.
Set aside and let it stand in a warm place for 1 hour.
Beat the egg whites with a pinch of salt until stiff then add to the paste and mix well.
Heat the oil in a pan.
One at a time dip the mussels into the flour then the paste and drop into the hot oil.
Fry 3 or 4 at a time until they are golden brown.
Served hot with Tarator Sauce (this recipe can also be found on our website).
The Turkish name for this recipe is Midye Tava