Fried Clams and Mussels with Dipping Sauce
Ingredients
- For the sauce
- Taramasalata
- 150 grams Greek Flatbread
- 100 milliliters olive oil
- 150 grams caviar Salmon
- ½ lemon (juice)
- For the clams and mussels
- parsley
- 100 black Olives (pitted)
- fried mussels
- 1 egg
- 1 Tbsp olive oil
- freshly ground peppers
- 100 grams Pastry flour
- 1 ½ kilograms mussels
- 1 carrot
- 1 onion
- 1 stalk Celery
- 1 bay leaf
- 1 tsp black peppercorns
- 2 cloves
- 1 pc organic Lemon peel (about 3 cm)
- 250 milliliters dry white wine
- vegetable oil (for frying)
- 1 bunch Arugula
- 1 bunch parsley
- 2 organic lemons
Preparation steps
For the sauce: Cut the flatbread into small pieces. Soak in cold water. Squeeze the excess moisture from the bread and add to a blender. Add the olive oil, lemon juice and caviar and blend into a paste. Place in a bowl, cover with plastic wrap and refrigerate for 1 hour.
Arrange the sauce on plates and garnish with the parsley and black olives if desired.
For the batter: In a bowl, beat the egg with 125 ml (approximately 1/2 cup of water) and oil, and season with salt and pepper to taste. Stir in the flour and allow to sit for 30 minutes.
For the clams and mussels: Rinse clams and mussels thoroughly and discard the open ones. Peel and slice the carrot and onion. Rinse the celery and cut into pieces.
Place the vegetables in a pot along with the bay leaf, peppercorns, cloves, lemon peel, 1 teaspoon salt, wine and 750 ml (approximately 3 1/4 cups) water. Bring to a boil. Add the clams and mussels, and cook until the shells open, about 7-8 minutes. Discard the clams that haven't opened.
Loosen the clam and mussel meat from the shells. Coat in the batter. Fill a pot up to 6 cm (approximately 2 1/2 inch) of oil. The oil is hot enough when bubbles form.
Cook the clams and mussels until golden brown, remove and drain on paper towels. Serve with lemon wedges, parsley and arugula, on the plates with the sauce and olives.
