FRIED MUSSELS WITH ALMOND-GARLIC SAUCE

FRIED MUSSELS WITH ALMOND-GARLIC SAUCE image

Yield 6 to 8 servings

Number Of Ingredients 15

1.5 pounds cultivated mussels, rinsed
1 cup dry white wine
1 clove garlic, peeled and smashed
1/4 cup extra virgin olive oil
2 tsp minced garlic
1/2 cup blanched whole almonds
1 tsp freshly squeezed lemon juice
Salt and pepper
Oil for frying
3/4 cup flour
3/4 cup corn starch
1.25 cups beer (not dark)
2 tsp chopped parsley
Romaine lettuce leaves for garnish
1 lemon, cut into wedges

Steps:

1. Put mussels, wine and garlic in a large pot with a tight-fitting lid, bring to a boil, cover and steam 5 minutes. Uncover and strain, reserving liquid. Pull mussesls out of shells and set aside. 2. Make sauce: Pour 1/2 cup cooking liquid into blender and add oil, garlic, almonds and lemon juice. Puree until thick and completely smooth, at least 3 minutes. Season to taste with salt and pepper. 3. Fry mussels: Heat 2 inches of oil in a heavy pot. Combine flour and cornstarch in medium bowl and whisk in beer, parsley, 1/2 tsp salt and 1/4 tsp pepper. When oil is hot (drop in a bit of batter; it should bubble vigorously), stir a handful of mussels into batter and drop them one at a time into oil. Fry until golden brown, about 4 minutes. Drain on paper towels and sprinkle with salt. Repeat with remaining mussels. 4. Serve immediately on whole romaine leaves, drizzled with plenty of sauce. Squeeze lemon wedges over the tops.