Name: Mussel popcorn subs
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: 1kg mussels debearded and cleaned; small glass of white wine; 130g strong white flour plus extra for dusting; pinch of cayenne powder; pinch of baking powder; sunflower oil for deep-frying; 4 tbsp mayonnaise; juice ½ lime; 4-6 brioche hot dog rolls or sub rolls; shredded iceberg lettuce; chilli sauce and lime wedges

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Mussel popcorn subs

Mussel popcorn subs

Barney Desmazery

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Serves 6

More effort

Prep: 30 mins

Cook: 40 mins

A star rating of 1 out of 5.1 ratingRate

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Similar to an American po' boy, these battered mussel morsels aren't your average sub filling. Great as a party snack or an alternative fish supper

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Ingredients

Nutrition

Units:

MetricUS

For the mussel popcorn

1kg mussels

debearded and cleaned
small glass of white wine
130g strong white flour

plus extra for dusting
pinch of cayenne powder
pinch of baking powder
sunflower oil

for deep-frying

For the lime mayonnaise

4 tbsp mayonnaise
juice ½ lime

To serve

4-6 brioche

hot dog rolls or sub rolls
shredded iceberg lettuce
chilli sauce

and lime wedges

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Nutrition: per serving

kcal459
fat29g
saturates4g
carbs34g
sugars5g
fibre2g
protein14g
salt1.6g

Method

step 1

To make the lime mayonnaise, mix the mayo and lime juice together, then set aside. Can be made the day before and chilled.
step 2

Put the mussels in a saucepan with a tight-fitting lid and pour over the wine. Cover the pan and place on a high heat for 1 min, then give it a shake and continue to cook for 2-3 mins until most of the mussels have opened. Tip the mussels into a colander set over a bowl to catch the stock. Freeze the stock for up to 2 months – it makes an intense base for a fish or seafood soup, risotto or sauce. When the mussels are cool enough to handle, remove the meat from the shells, discard the shells and dry the meat on kitchen paper. Can be prepared 1 day ahead and chilled.
step 3

Tip the flour, cayenne and baking powder into a bowl and season with a pinch of salt. Gradually whisk in about 150ml cold water until you have a thick batter.
step 4

Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. Dust the mussels in a scattering of flour, then tip them into the batter and gently mix until completely coated. Working in batches, use a spoon to drop the mussels into the hot oil and sizzle for 3-4 mins until crisp and golden. Use a slotted spoon to drain on kitchen paper and keep warm while you cook the next batch. Toast the buns, spread with the lime mayo and top with the lettuce and mussels. Drizzle over the chilli sauce and serve with the lime wedges for squeezing over.

Recipe from Good Food magazine, April 2016

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