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Smoked Mussel Fritters With A Roasted Red Pepper
Aioli
4
Dozen fresh mussels
Salt
Cayenne pepper
4
2
1
Eggs
Tablespoon Chopped garlic
Medium Red bell pepper; roasted, peeled, and seeded
Juice from one lemon
1
1
1
1
2
3
1
Tablespoon Dijon mustard
Cup Plus 2 tablespoons vegetable oil
/2 Cup Chopped onions
−1/2 Cup Milk
Teaspoon Baking powder
1/4 Cup Flour
Tablespoon Chopped parsley
Crystal Hot Sauce; to taste
Worcestershire Sauce; to taste
Solid vegetable shortening for deep−frying
Creole seasoning
Prepare the smoker.
Season the mussels with salt. Place on the smoking rack and close tightly.
Smoke for about 6 to 8 minutes or until the mussels open. Remove the mussels
from the smoker and remove the meat from the shells. Season with cayenne
pepper. Set aside.
In a food processor fitted with a metal blade, combine 1 egg, 1 tablespoon
of the garlic, roasted red pepper, lemon juice and mustard. Puree until
smooth. Season with salt and pepper. With the machine running, add 1 cup of
oil in a steady stream. Process until the mixture is thick and creamy.
Season with salt and pepper. Remove and refrigerate for at least 1 hour. The
aioli can be made one day in advance.
Heat the remaining 2 tablespoons of oil in a saute pan over medium−high
heat. Add the onions and season with salt and cayenne. Saute for about 3
minutes or until slightly wilted. Add the remaining tablespoon of garlic and
continue to saute for 1 minute. Remove and set aside to cool.
Make a batter by combining the remaining 3 eggs, milk, baking powder, 1
teaspoon salt, and 1/4 teaspoon cayenne. Add the flour, 1/4 cup at a time,
beating and incorporating until all is used and the batter is smooth. Stir
in the parsley. Season with hot sauce and Worcestershire sauce to taste.
Roughly chop the mussels and fold into the batter. Mix well. Heat the
shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time,
into the hot oil. When the fritters pop to the surface, roll them around
with a slotted spoon in the oil to brown evenly. Remove and drain on paper
Smoked Mussel Fritters With A Roasted Red Pepper Aioli
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