Breaded Baby Mussels with Yogurt Sauce

Ingredients

• 4 large lettuce leaves
• 1 bell pepper (cut into thin strips)
• walnut kernel halves
• 1 slice of white bread
• 100 g ground walnut kernels
• 2 cloves garlic
• 100 ml olive oil
• 250 g yogurt
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• a pinch sugar
• Salt
• pepper (ground)
• 1.5 kg fresh baby mussels
• 0.5 bunch Parsley
• 2 Eggs
• flour (for coating)
• 150 ml olive oil

Instructions

1. 1.

   Grate the white bread finely and mix with the walnuts in a bowl. Peel the garlic, press it through a garlic press and stir in the olive oil. Whisk in the yogurt and season with vinegar, lemon juice, sugar, salt, and pepper. Chill the sauce until serving.

2. 2.

   Wash and de-shell the mussels, discarding any that remain closed. Wash the parsley, place it in a suitable pot, and bring about 1 liter of water to a boil.

3. 3.

   Add the mussels to the pot, cover, and cook for 6-8 minutes over medium heat. Remove the mussels from the broth and extract the meat (discard any still closed).

4. 4.

   Beat the eggs. Coat the mussel meat in flour, then dip it in the beaten eggs, and coat again with flour. Heat olive oil in a pan and fry the mussels until golden yellow all around. Remove and drain on paper towels.

5. 5.

   Wash and dry the lettuce leaves, arrange them on plates, and place the mussels on top. Serve the walnut yogurt sauce in small bowls alongside. Garnish with bell pepper strips and walnut halves.