Fried Mussels with Tarama

Ingredients

• Tarama
• 150 g Greek pita bread
• 100 ml olive oil
• 150 g salmon roe
• 0.5 lemon (juiced)
• parsley
• black olives (pitted)
• baked mussel
• 1 egg
• 1 tbsp Olive Oil
• pepper (ground)
• 100 g flour
• 1.5 kg mussels
• 1 Carrot
• 1 onion
• 1 stalk Celery
• 1 bay leaf
• 1 tsp black peppercorns
• 2 cloves
• 1 piece unpeeled lemon zest (about 3 cm)
• 250 ml dry white wine
• oil (for frying)
• 1 bundle arugula
• 1 bundle parsley
• 2 unpeeled lemons

Instructions

1. 1.

   Cut pita bread into very small pieces and soak in cold water. Squeeze out the water, then mix with olive oil, lemon juice, and salmon roe in a blender for a short time. Cover the paste and refrigerate for 1 hour.

2. 2.

   Arrange on a plate and garnish with parsley leaves and black olives as desired before serving.

3. 3.

   Whisk the egg with 125 ml water, oil, some pepper and salt, then stir in the flour. Let it rest covered for about 30 minutes.

4. 4.

   Wash mussels thoroughly, discard any that are already open. Peel and slice carrot and onion. Clean celery, wash, and cut into pieces.

5. 5.

   Add vegetables to a pot along with bay leaf, peppercorns, cloves, lemon zest, 1 tsp salt, wine, and about 750 ml water; bring to a boil. Add mussels, cover, and cook for about 7–8 minutes. Let cool, then discard any that did not open.

6. 6.

   Separate the mussel meat from the shells and let it drain. Heat oil in a small pan to about 6 cm deep (it is hot enough when bubbles rise around a stick held inside).

7. 7.

   Dip mussels into batter and fry until golden yellow. Drain on paper towels. Serve mussels garnished with lemon zest, parsley, and arugula.