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.
Calories 256 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 123.4 mg41.1%
Sodium 888.9 mg37%
Total Carbohydrates 21 g6.8%
Dietary Fiber 0.64 g2.5%
Sugars 0.3 g
Protein 26 g52.1%
Vitamin A 14.3% Vitamin C 29.4%
Calcium 6.5% Iron 47.5%
*Based on a 2000 Calorie diet