Ingredients Jump to Instructions ↓

  1. 2 cups dry white wine

  2. 1 1/2 pounds mussels, scrubbed and de-bearded Rice flour Water Salt and pepper

  3. 2 cups canola oil Almond-Scallion Sauce, recipe follows Chopped scallions, for garnish

  4. 1/4 cup aged sherry vinegar

  5. 1 tablespoon Dijon mustard

  6. 1 clove garlic, chopped

  7. 1 tablespoon honey

  8. 3 tablespoons sliced almonds, toasted

  9. 1/4 cup sliced scallions

  10. 1/2 cup olive oil Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring wine to a boil in a large stockpot. Add the mussels, stir, cover, and cook until the mussels have opened. Remove the mussels to a sheet pan with a slotted spoon, discarding any mussels that do not open. Remove the mussels from the shell and place in a bowl. Place 2 cups of the rice flour into a large bowl and add enough water until it becomes a light batter, about the consistency of crepe batter. Season with salt and pepper. Heat oil in a high-sided saute pan until it reaches a temperature of 360 degrees F. Season the mussels with salt and pepper, dip the mussels into the batter , and then fry until lightly golden brown, about 30 to 45 seconds. Drain the mussels on a sheet pan lined with paper towels. Add mussels to the large bowl with sauce and toss to coat. Garnish with chopped scallion . Place vinegar , mustard, garlic , honey, almonds, and scallions in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste. Transfer the vinaigrette to a large bowl that will hold all the mussels.


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