Meze Atlas, Hot plates, ara sıcak

Midye Tava

Name: Midye Tava
Prep time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 40 large mussels, shucked (about 400 g meat); 150 g plain flour; 1 tsp salt; 200 ml cold beer or sparkling water; 500 ml sunflower oil, for frying; 80 g walnuts (for tarator); 2 slices stale white bread, crusts removed (for tarator); 2 cloves garlic (for tarator); 2 tbsp wine vinegar (for tarator); 60 ml olive oil (for tarator)

/MEED·ye ta·VA/

Battered fried mussels on skewers with walnut tarator sauce

4serves

50 minactive time

Goes with

Beer

Cold beer is the street-food partner for crisp batter, and it refreshes after the garlicky tarator.

Also good with rakı.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

40large mussels, shucked (about 400 g meat)
150 gplain flour
1 tspsalt
200 mlcold beer or sparkling water
500 mlsunflower oil, for frying
80 gwalnuts (for tarator)
2 slicesstale white bread, crusts removed (for tarator)
2 clovesgarlic (for tarator)
2 tbspwine vinegar (for tarator)
60 mlolive oil (for tarator)

Method

For the tarator, soak the bread in water and squeeze it dry. Blend with the walnuts, garlic, vinegar, olive oil and a pinch of salt, adding a little water until thick and smooth.
Rinse the mussel meat, remove any beards and pat dry. Thread 5 mussels onto each wooden skewer.
Whisk the flour and salt with the cold beer to a batter like thick cream.
Dust the skewers lightly in flour, dip in the batter and fry in oil at 180°C for 1½ to 2 minutes until golden.
Drain and serve hot with the tarator and lemon.