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Fried Mussel Pancakes

Foreign.Taste's picture
Ingredients
  Mussels 2 1⁄2 Pound (Fresh Whole Variety)
  Flour 5 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Green onions 2 , finely sliced
  Chopped cilantro 1 Tablespoon
  Ground pepper 1⁄4 Teaspoon
  Oil 1 Teaspoon
Directions

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.
Cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Pancake
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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