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Mussels tempura
Give your leftover mussels a face lift
Ingredients
- 300 gram leftover cooked mussels
- 2 eggs beaten
- 100 gram panko
- 100 gram flour
- 3 tbsp mayonaise
- 2 tsp wasabi
- sunflower oil
Instructions
- Heat a generous layer of sunflower oil in a pan.
- Mix the mayonnaise and wasabi together.
- Pat the mussels dry with paper towels.
- Dredge the mussels first in flour, then in the beaten egg, and finally coat them in panko breadcrumbs.
- Fry them in the hot oil until they are golden brown.
- Let them drain on a paper towel.
- Serve with the wasabi mayonnaise.