Fried Mussel Pancakes
|Mussels||2 1⁄2 Pound (Fresh Whole Variety)|
|Cornstarch||1 1⁄2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Green onions||2 , finely sliced|
|Chopped cilantro||1 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
Preheat oven to 350 degrees.
Rinse mussels in cold water; scrub to remove beards.
Arrange on baking sheet.
Bake for 5 minutes or until shells pop open.
Discard any shells which do not open.
Pry open shells; remove mussel meat.
Rinse mussels; drain.
Cut mussels lengthwise into halves.
Sift flour, cornstarch and salt in bowl; mix well.
Add water and eggs, beating until smooth.
Stir in mussels, green onions, cilantro and pepper.
Heat lightly greased 10-inch skillet over medium-high heat.
Pour 1/2 of the batter into the skillet.
Bake for 2 minutes or until top is set, rotating pan to insure even baking.
Remove from heat.
Place plate over skillet; invert pancake onto plate.
Return skillet to heat.
Slide pancake into skillet.
Bake for 1 minute or until set.
Flip onto serving plate.
Repeat process with remaining batter.
Garnish with lime wedges and sprigs of cilantro.
Serve with Kikoman sauce.