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🍽️ Crispy Mussels with Creamy Yoghurt Dip

685 kcal · 30 min · 4 servings

Ingredients

• 4 large lettuce leaves
• 1 bell pepper (cut into thin strips)
• walnut halves
• 1 slice white bread
• 100 g ground walnuts
• 2 garlic cloves
• 100 ml olive oil
• 250 g yogurt
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 pinch sugar
• salt
• pepper (from a mill)
• 1.5 kg fresh mussels
• 0.5 bunch parsley
• 2 eggs
• flour (for dredging)
• 150 ml olive oil

Instructions

1. 1. Grate the white bread into fine crumbs and mix them in a bowl with the chopped walnuts.
2. 2. Peel the garlic clove and press it through a garlic press into the nut mixture.
3. 3. Stir the olive oil into the garlic-nut mixture.
4. 4. Mix the yoghurt with the garlic-nut mixture.
5. 5. Season the sauce with vinegar, lemon juice, sugar, salt, and pepper.
6. 6. Place the finished sauce in the fridge until you are ready to serve it.
7. 7. Thoroughly rinse the mussels under running water.
8. 8. Remove the beard fibers from the mussels.
9. 9. Discard any mussels that are already open, as they are likely dead.
10. 10. Wash the fresh parsley and place it in a large pot.
11. 11. Pour about 1 liter of water over the parsley and bring it to a boil.
12. 12. Add the prepared mussels to the boiling water.
13. 13. Cover the pot and cook the mussels over medium heat for 6 to 8 minutes.
14. 14. Remove the cooked mussels from the cooking liquid.
15. 15. Carefully remove the mussel meat from the shells.
16. 16. Discard any mussels that remained closed after cooking.
17. 17. Loosely beat the eggs in a shallow bowl.
18. 18. Coat the mussel meat in flour until it is completely covered.
19. 19. Dip the floured mussels briefly into the beaten eggs.
20. 20. Coat the mussels again in flour for a thick breading.
21. 21. Heat olive oil in a large frying pan until it is hot.
22. 22. Fry the breaded mussels in the pan until golden brown on all sides.
23. 23. Remove the finished mussels from the pan.
24. 24. Place the mussels on kitchen paper to absorb excess fat.
25. 25. Wash the salad leaves and spin them dry.
26. 26. Distribute the dry salad leaves onto the serving plates.
27. 27. Place the crispy mussels on top of the salad bed.
28. 28. Fill the cold yoghurt sauce into small serving bowls.
29. 29. Place the bowls with the sauce next to the plates.
30. 30. Garnish the dish with pepper strips and halved walnuts.
31. 31. Serve the crispy mussels immediately while warm.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 19 g