Pan-Fried Mussels, Citrus, Chili

by Sergio Herman, featured in Mussels

Published by Tra Publishing

Introduction

Pan-fried mussels transport me to my grandfather's kitchen. I would go there for lunch as a little boy, and I remember taking in that smell — pure magic.

As featured in

Mussels

Image of Sergio Herman's Pan-Fried Mussels — Photo by Kris Vlegels and Chantal Arnts

Ingredients

Serves:

Metric Cups

1 pound mussels
2 egg whites (lightly beaten)
3½ tablespoons panko breadcrumbs (Japanese breadcrumbs)
3½ tablespoons salted butter to make buerre noisette (brown butter)
3½ tablespoons olive oil
1 teaspoon grated lime zest
1 teaspoon grated lemon zest
½ teaspoon chile flakes

500 grams mussels
2 egg whites (lightly beaten)
50 grams panko breadcrumbs (Japanese breadcrumbs)
50 grams salted butter to make buerre noisette (brown butter)
50 millilitres olive oil
1 teaspoon grated lime zest
1 teaspoon grated lemon zest
½ teaspoon chilli flakes

Method

Pan-Fried Mussels, Citrus, Chili is a guest recipe by Sergio Herman so we are not able to answer questions regarding this recipe

You will need a large bamboo steamer (available online and in most Asian supermarkets)

Fill the sink or a large pan with plenty of water and rinse the mussels. Drain, then refill with fresh water and rinse the mussels two more times. Discard any shells that float to the surface because they might be spoiled. Also discard any shells that are cracked or broken.
Bring a shallow layer of water to boil in a pan where the steamer basket will rest. Place a dish or deep plate into the steamer basket and add the mussels. This dish will also collect the juices released during steaming. Place the lid on the steamer.
Steam the mussels for one minute, until all the shells have opened.
Take the steamer off the pan, then remove the mussels from their shells and allow them to cool slightly in the cooking liquid collected during steaming.
Place the egg white and panko into 2 deep plates. Dip the cooled mussels first in the egg white and then in the panko, coating them on all sides. Refrigerate for a few hours, then allow them to come back to room temperature before frying them.
To make beurre noisette (brown butter), melt the butter in a small saucepan and gradually increase the temperature while whisking the butter. When the butter turns light brown and develops a nutlike aroma, remove the pan from the heat.
Heat the olive oil in a nonstick frying pan over medium-high heat and fry the breaded mussels for a few minutes until golden brown all over. Allow them to drain on a wire rack.
Drizzle the fried mussels with 1 tablespoon beurre noisette, and finish with the lime and lemon zests and the chili flakes.

You will need a large bamboo steamer (available online and in most Asian supermarkets)

Fill the sink or a large pan with plenty of water and rinse the mussels. Drain, then refill with fresh water and rinse the mussels two more times. Discard any shells that float to the surface because they might be spoiled. Also discard any shells that are cracked or broken.
Bring a shallow layer of water to boil in a pan where the steamer basket will rest. Place a dish or deep plate into the steamer basket and add the mussels. This dish will also collect the juices released during steaming. Place the lid on the steamer.
Steam the mussels for one minute, until all the shells have opened.
Take the steamer off the pan, then remove the mussels from their shells and allow them to cool slightly in the cooking liquid collected during steaming.
Place the egg white and panko into 2 deep plates. Dip the cooled mussels first in the egg white and then in the panko, coating them on all sides. Refrigerate for a few hours, then allow them to come back to room temperature before frying them.
To make beurre noisette (brown butter), melt the butter in a small saucepan and gradually increase the temperature while whisking the butter. When the butter turns light brown and develops a nutlike aroma, remove the pan from the heat.
Heat the olive oil in a nonstick frying pan over medium-high heat and fry the breaded mussels for a few minutes until golden brown all over. Allow them to drain on a wire rack.
Drizzle the fried mussels with 1 tablespoon beurre noisette, and finish with the lime and lemon zests and the chili flakes.