SERVINGS : 4
28 large mussels, without shells
150 gr flour
10 gr yeast
2 tablespoons margarine
1 cup Tarator Sauce
2 teaspoons salt
1 glass oil
100 gr pine nuts
2 slices dry bread, without crust
2 cloves garlic
1/2 glass olive oil
1/4 lemon juice or vinegar
1/2 teaspoon salt
– Pound the pine nuts in a mortar.
– Soak the bread in water. Squeeze by hand to extract excess water. Crumble and add to the nuts, together with crushed garlic and salt.
– Slowly add the olive oil and lemon juice or vinegar, beating constantly, to make a smooth paste.
NOTE: More or less milk will produce a thinner or thicker sauce. Keep warm, if necessary, in top of double boiler over simmering water, but do not cover because the steam will thin sauce.
– Clean the mussels, removing the hairy edges. Wash and drain well. Place them on a dry napkin.
– Leave the yeast in 1/2 cup lukewarm water for 10 minutes.
– In a bowl, put 125 gr flour. Make a hollow in the middle. Put the yeast, melted margarine, 2 egg yolks and 2 tablespoons of lukewarm water.
– Mix well to make a soft paste. Leave it in a warm place for 1 hour.
– Beat the egg whites stiff with a pinch of salt. Add it to the paste and mix well.
– Heat the oil in a frying pan. Take the mussels one by one, dip first in some flour, then into the paste.
– Drop into the hot oil and fry until golden brown (not more than 3-4 at a time).
– Take them out draining well with a skimmer.
– Serve at once accompanied with tarator sauce.