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.
For 4 persons
60g of cooked Mussels
20g of butter
2 chopped garlic cloves
250g of flour
2 egg whites
25cl of lager beer
½ bunch of chopped parsley, tarragon, chives, and chervil
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.