Crispy Mussels with Almond and Scallion Sauce

Name: Crispy Mussels with Almond and Scallion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry white wine; 1 1/2 pounds mussels, scrubbed and de-bearded; Rice flour; Water; Salt and pepper; 2 cups canola oil; Almond-Scallion Sauce, recipe follows; Chopped scallions, for garnish; 1/4 cup aged sherry vinegar; 1 tablespoon Dijon mustard; 1 clove garlic, chopped; 1 tablespoon honey; 3 tablespoons sliced almonds, toasted; 1/4 cup sliced scallions; 1/2 cup olive oil; Salt and freshly ground pepper

Servings: persons

2 cups dry white wine
1 1/2 pounds mussels, scrubbed and de-bearded
Rice flour
Water
Salt and pepper
2 cups canola oil
Almond-Scallion Sauce, recipe follows
Chopped scallions, for garnish
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1 clove garlic, chopped
1 tablespoon honey
3 tablespoons sliced almonds, toasted
1/4 cup sliced scallions
1/2 cup olive oil
Salt and freshly ground pepper

1
Bring wine to a boil in a large stockpot.
2
Add the mussels, stir, cover, and cook until the mussels have opened.
3
Remove the mussels to a sheet pan with a slotted spoon, discarding any mussels that do not open.
4
Remove the mussels from the shell and place in a bowl.
5
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.
6
Season with salt and pepper.
7
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.
8
Drain the mussels on a sheet pan lined with paper towels.
9
Add mussels to the large bowl with sauce and toss to coat.
10
Garnish with chopped scallion.
11
Place vinegar, mustard, garlic, honey, almonds, and scallions in a blender and blend until smooth.
12
With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.
13
Transfer the vinaigrette to a large bowl that will hold all the mussels.

1409

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups dry white wine, 1 1/2 pounds mussels, scrubbed and de-bearded, Rice flour, Water, and more.

Yes, Crispy Mussels with Almond and Scallion Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!