Ingredients
| 2-3 cloves garlic (to taste) | |
| ¼ teaspoon sea salt | |
| 3 eggs (2 eggs with yolks and whites separated, 1 whole egg) | |
| 1 tablespoon lemon juice | |
| 100ml extra virgin olive oil | |
| 125ml sunflower or rapeseed oil | |
| ¼ cup finely chopped pickles such as gherkins, capers or guindillas/pickled peppers | |
| ½ cup flour | |
| 1 cup panko crumbs | |
| 1kg mussels in shell, opened (about 28) | |
| 8 caperberries, optional | |
| oil for shallow frying | |
| braised potatoes, to serve (see recipe) |
View the recipe collection here
Instructions
| 1. | To make the alioli, crush the garlic to a paste with the salt. |
| 2. | Put in a bowl and whisk in the egg yolks and lemon juice. |
| 3. | Add the oils, drop by drop, whisking continuously until thick. |
| 4. | Put the finely chopped pickles in a sieve and press out any excess liquid, then stir through the alioli. |
| 5. | This can be stored in the fridge for 4 days. |
| 6. | Put the flour in a shallow bowl and season with salt and pepper. |
| 7. | In another small bowl, lightly whisk the egg whites and whole egg together. |
| 8. | Put the panko crumbs in a third shallow bowl. |
| 9. | Lay the mussels and caperberries (if using) on paper towels to dry off any excess liquid. |
| 10. | Heat about 2-3cm of oil in a frying pan to about 190℃. |
| 11. | Dip each mussel and caperberry first in flour, then egg and lastly in panko crumbs and then fry in batches for about 1 minute each side until golden. |
| 12. | Drain on paper towels while you cook the others. |
| 13. | Serve with the alioli and braised potatoes. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean