Mussels in Chickpea and Cumin Batter
Crispy, golden, and bursting with bold spices, Mussels in Chickpea and Cumin Batter is a seafood lover’s dream. Fresh mussels are coated in a vibrant batter made from chickpea flour, ground cumin, smoked paprika, and a hint of turmeric, creating a light yet flavorful crust with an irresistibly crunchy texture. Perfectly fried to golden perfection, these mussels are served with zesty lemon wedges and optional parsley for a pop of freshness. Ready in just 35 minutes, this gluten-free appetizer is ideal for entertaining or as a unique twist on classic fried seafood dishes. Dive into this exotic and easy-to-make recipe that marries aromatic spices with delicate shellfish in every bite!
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Recipe Information
Ingredients
- 24 pieces Fresh mussels
- 120 grams Chickpea flour (besan)
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 180 milliliters Water
- 500 milliliters Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Clean the mussels by scrubbing the shells and debearding, discarding any mussels that are cracked or do not close when tapped. Rinse them thoroughly and set aside.
In a medium mixing bowl, combine the chickpea flour, ground cumin, smoked paprika, ground turmeric, baking powder, salt, and black pepper. Whisk together until well mixed.
Gradually add water to the dry mixture while whisking continuously, until you achieve a smooth and thick batter with no lumps.
Heat the vegetable oil in a deep, heavy-bottomed pan or fryer over medium-high heat to approximately 180°C (350°F). Test by dropping a small amount of batter into the oil; it should sizzle and turn golden within seconds.
Pat the mussels dry with a paper towel to remove any excess moisture. Dip each mussel into the batter, ensuring it is evenly coated, and gently shake off any excess.
Carefully lower the battered mussels into the hot oil, frying in batches to avoid overcrowding the pan. Fry each batch for 2-3 minutes, or until golden brown and crispy.
Using a slotted spoon, transfer the fried mussels to a plate lined with paper towels to drain excess oil. Repeat the process until all mussels are cooked.
Serve the mussels hot with lemon wedges on the side for squeezing, and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
5421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.5 g | 678% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 16.4 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 393 mg | 30% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
