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Mussels tempura

Give your leftover clams a facelift for the next day
Gang Borrelhapje, voorgerecht


  • 300 gram leftover cooked mussels
  • 2 eggs losgeklopt
  • 100 gram panko
  • 100 gram flour
  • 3 el mayonnaise
  • 2 tl wasabi
  • sunflower oil


  • Heat a good layer of sunflower oil in a pan
  • Mix the mayonnaise and wasabi
  • Pat the mussels dry with paper towels
  • Get them first through the flour, then through the egg and finally through the panko
  • Deep-fry them in the hot oil until golden brown
  • Drain them on a paper towel
  • Serve with the wasabi mayonnaise
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