object(WP_Post)#4380 (24) { ["ID"]=> int(44753) ["post_author"]=> string(2) "10" ["post_date"]=> string(19) "2018-08-03 09:59:52" ["post_date_gmt"]=> string(19) "2018-08-03 07:59:52" ["post_content"]=> string(196) "You are looking for a dish to make on the grill? The Thai prawns skewers, with pineapples, zucchinis and cherry tomatoes are tasty and varied. A fine and fruited combination to serve with a salad." ["post_title"]=> string(19) "Thai prawns skewers" ["post_excerpt"]=> string(196) "You are looking for a dish to make on the grill? The Thai prawns skewers, with pineapples, zucchinis and cherry tomatoes are tasty and varied. A fine and fruited combination to serve with a salad." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(19) "thai-prawns-skewers" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 10:52:06" ["post_modified_gmt"]=> string(19) "2019-04-26 08:52:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(74) "http://www.escal-seafood.de/recipe/brochettes-thailandaises-aux-crevettes/" ["menu_order"]=> int(414) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Mussels’ crust

Mussels’ crust

At the aperitif or on top of a salad, serve these small mussels’ crust to your guests. Thanks to our Chef’s recipe, prepare yourself these small mussels’ crust.

Cooking Instructions: Pfanne
Ready in 30 minutes
Difficulty
Easy

Ingredients

For 4 persons 

60g of cooked Mussels 

20g of butter

2 chopped garlic cloves

250g of flour

2 eggs

2 egg whites

25cl of lager beer

½ bunch of chopped parsley, tarragon, chives, and chervil

Salt, pepper

Cooking Instructions:

1. Thaw and drain the mussels, then brown them 2 minutes in a frying pan in some butter, add the garlic and the herbs, season and set aside in the fridge.

2. Make the frying batter by mixing the eggs, the flour and the beer until the obtention of a creamy consistency, season with salt and pepper. Stir until it is homogenous and let rise. Whisk the egg whites firmly with a pinch of salt. Incorporate delicately the egg whites in the frying batter.

3. Sprinkle some mussels’ meat gradually in the frying batter, remove them mussel by mussel and place them in the fryer and let brown. Drain and serve on wooden skewers as aperitif or on a salad.