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Hed Chef
Flex your mussels for a quick meal
By Hedy Khoo
February 01, 2010
IF you need to cheat in love, it's best to do it in the kitchen.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel: 6333 0678) TNP PICTURE: HEDHY KHOO
Having a back-up plan is always a good idea. For instance, having a box of frozen shucked mussels in your freezer is useful for those times you need to whip up a quick seafood fix for your significant other.
Who says you must do everything from scratch?
Fresh whole shell mussels might be ideal, but it's a pain having to go through the quality control process of picking out the good ones from the bad ones which remain tightly shut after cooking.
As if you haven't already had enough of that from those rounds of dating.
Of course, if you do not plan to reveal to your other half the secret of your speedy snack service, do remember to get rid of the packaging before you bully him into cleaning the stove.
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DEEP-FRIED MUSSELS
INGREDIENTS
500g mussels
1 cup of panko breadcrumbs
1 egg, beaten
1 tsp cornflour
Dash of cayenne pepper
1 tsp ginger
1 tsp chopped dill
1 tsp chopped parsley
1 tsp dried sage
1 tsp thyme
1 tsp oregano
1/2 tsp salt
2 tbsp mayonnaise
Black pepper
Oil for deep-frying
2 or 3 lemon wedges
METHOD
1. Rinse and remove mussels from shells. Pat dry with paper towel.
2. Marinate mussels in mayonnaise seasoned with ginger, dill, parsley, sage, thyme and black pepper.
3. Add cornflour.
4. Mix oregano and salt with panko breadcrumbs.
5. Heat oil for deep-frying in a wok or frying pan. Ensure the oil is at least 10cm deep. Have the heat on medium.
6. Dip mussels quickly in egg and then coat with panko breadcrumbs. Place in heated oil and allow to fry for about 2 minutes or until golden.
7. Place on paper towel to drain off excess oil then serve with a good squirt of lemon juice.
Hed Chef
Flex your mussels for a quick meal
By Hedy Khoo
February 01, 2010
IF you need to cheat in love, it's best to do it in the kitchen.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel: 6333 0678) TNP PICTURE: HEDHY KHOO
Having a back-up plan is always a good idea. For instance, having a box of frozen shucked mussels in your freezer is useful for those times you need to whip up a quick seafood fix for your significant other.
Who says you must do everything from scratch?
Fresh whole shell mussels might be ideal, but it's a pain having to go through the quality control process of picking out the good ones from the bad ones which remain tightly shut after cooking.
As if you haven't already had enough of that from those rounds of dating.
Of course, if you do not plan to reveal to your other half the secret of your speedy snack service, do remember to get rid of the packaging before you bully him into cleaning the stove.
--------------------------------------------------------------------------------
DEEP-FRIED MUSSELS
INGREDIENTS
500g mussels
1 cup of panko breadcrumbs
1 egg, beaten
1 tsp cornflour
Dash of cayenne pepper
1 tsp ginger
1 tsp chopped dill
1 tsp chopped parsley
1 tsp dried sage
1 tsp thyme
1 tsp oregano
1/2 tsp salt
2 tbsp mayonnaise
Black pepper
Oil for deep-frying
2 or 3 lemon wedges
METHOD
1. Rinse and remove mussels from shells. Pat dry with paper towel.
2. Marinate mussels in mayonnaise seasoned with ginger, dill, parsley, sage, thyme and black pepper.
3. Add cornflour.
4. Mix oregano and salt with panko breadcrumbs.
5. Heat oil for deep-frying in a wok or frying pan. Ensure the oil is at least 10cm deep. Have the heat on medium.
6. Dip mussels quickly in egg and then coat with panko breadcrumbs. Place in heated oil and allow to fry for about 2 minutes or until golden.
7. Place on paper towel to drain off excess oil then serve with a good squirt of lemon juice.
