Midye Tava — Fried Mussels with Tarator

A beloved Istanbul street food: mussel meats are skewered, dipped in a light batter and fried until crisp, then served with garlicky walnut tarator.

Serves 4 | Prep 30 minutes | Cook 15 minutes

MUSSELS

• 500 g cleaned mussel meats

• 100 g flour

• 40 g cornstarch

• ½ tsp salt

• 180 ml ice-cold sparkling water

• Neutral oil, for frying

• Lemon wedges

TARATOR

• 80 g stale bread crumb, soaked and squeezed

• 60 g walnuts

• 1 garlic clove

• 2 tbsp lemon juice

• 3 tbsp olive oil

• Salt

• Cold water as needed

METHOD

1. Blend bread, walnuts, garlic, lemon, olive oil and salt. Add enough cold water for a thick spoonable sauce; chill.

2. Pat the mussels completely dry and thread several onto short skewers.

3. Heat oil to 180°C / 350°F. Whisk flour, cornstarch, salt and sparkling water only until combined.

4. Dip the mussel skewers into batter and fry in small batches for 2–3 minutes until pale gold and crisp.

5. Drain briefly and serve hot with tarator and lemon.

SAFETY NOTE

Use commercially cleaned, fresh mussel meat and keep it refrigerated. Discard shellfish with an off smell and cook promptly.