Mussels tempura
Give your leftover clams a facelift the day after
Ingredients
- 300 gram leftover cooked mussels
- 2 eggs whisked
- 100 gram panko
- 100 gram flour
- 3 tbsp mayonnaise
- 2 tsp wasabi
- sunflower oil
Instructions
- 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