Mussel Fritters in Batter (Liguria)

Fish

Ingredients

Mussels - 2- 2 1/2 quarts

All purpose flour - 1/2 cup

Olive oil

Salt and pepper

Egg white, lightly beaten- 1

Lemons, quartered - 1-2

First prepare the batter. Mix the flour with 2 1/2 tbsps olive oil, add salt and pepper to taste, and enough water to make a not too thin batter. Leave for 30 minutes, then fold in an egg white.

Brush and scrape the mussels clean, discarding any which are not tightly closed. Heat a large, deep frying pan, add 2 or 3 tbsps of oil, then the mussels. Cover and cook over a high heat until they open. Put the mussels aside to cool, then shell them, remove the beards and discard any tough ones. Press each mussel well between the palms of the hands.

Heat plenty of oil for deep-frying. Dip the mussels into the batter, drop into the hot oil and fry until crisp and brown. Drain on paper towels and serve hot, garnished with lemon wedges.

Serves 6