Begin by making the aioli. Put the garlic into a tin foil parcel, drizzle in oil and roast for 30 minutes at 200°C, then cool.
Whisk the egg yolks and Dijon mustard together then slowly drizzle in the oil, whisking continuously. Add the garlic, saffron and lemon then season.
Place a pan over a medium heat and when hot, add the mussels and the wine. Put the lid on the pan and cook for 2 to 3 minutes, or until the shells have opened. Discard any mussels that haven’t opened and remove the mussel meat from the opened shells. Allow the mussel meat to cool, retaining the cooking liquid.
Heat the vegetable oil in a deep fat fryer to 180°C.
Mix the flour and semolina and season. Dip each mussel in the cooking liquid then the flour mix and deep fry for 2 minutes until golden and crisp. Drain onto kitchen paper.
Deep fry the parsley and drain onto kitchen paper.
To serve place the mussels on a plate with some generous spoonfuls of aioli and top with parsley. Garnish your Deep Fried Mussels with Aioli with lemon wedges to squeeze over the top.
Begin by making the aioli. Put the garlic into a tin foil parcel, drizzle in oil and roast for 30 minutes at 200°C, then cool.
Whisk the egg yolks and Dijon mustard together then slowly drizzle in the oil, whisking continuously. Add the garlic, saffron and lemon then season.
Place a pan over a medium heat and when hot, add the mussels and the wine. Put the lid on the pan and cook for 2 to 3 minutes, or until the shells have opened. Discard any mussels that haven’t opened and remove the mussel meat from the opened shells. Allow the mussel meat to cool, retaining the cooking liquid.
Heat the vegetable oil in a deep fat fryer to 180°C.
Mix the flour and semolina and season. Dip each mussel in the cooking liquid then the flour mix and deep fry for 2 minutes until golden and crisp. Drain onto kitchen paper.
Deep fry the parsley and drain onto kitchen paper.
To serve place the mussels on a plate with some generous spoonfuls of aioli and top with parsley. Garnish your Deep Fried Mussels with Aioli with lemon wedges to squeeze over the top.
