Beer Battered Chilean Mussel Bites
- 1 kilogram fresh Chilean mussels (washed and cleaned)
- enough water for boiling
- 2 teaspoons salt
- 1 piece fresh lemon (juiced)
- Salt and pepper to taste
- 1/3 – ½ cup MAYA All-Purpose Flour
- 2 teaspoons garlic powder
Batter:
- ½ cup MAYA All-Purpose Flour
- 3 tablespoons MAYA Cornstarch
- 2/3 cup cold beer
- Salt and pepper (to taste)
- Prepared garlic aioli sauce (for dipping)
- In a pot, boil Chilean mussels with enough water plus 2 teaspoons of salt. Let it come to a boil and cook mussels for another 2-3 minutes. Cool and then remove/pry mussels from their shells.
- In a separate bowl, season cooked mussels with lemon juice, salt, and pepper. Dredge mussels in flour seasoned with garlic powder until fully covered. Shake any excess flour. Set aside.
- In another bowl, whisk together all ingredients for batter mixture. Dip the floured mussels into the batter mixture and deep fry on hot oil until crisp and brown.
- Serve with garlic aioli as dipping sauce or any sauce of your choice.
Yield: 2-3 servings
