Transform your seafood dining experience with Mussels in Chickpea & Cumin Batter. These mussels are coated in a spiced chickpea batter and fried to golden perfection. The crispy texture pairs beautifully with the tender, juicy mussels inside, offering a balance of flavours and textures. Ideal as a starter or a main dish, this recipe is both unique and easy to prepare. Whether for a family meal or a special occasion, this dish is sure to impress. Order fresh mussels from Pearl Seafoods for Sydney-wide delivery today!
Ingredients List
1.5 kg fresh mussels, cleaned and debearded
150g chickpea flour (also called besan or gram flour)
1½ tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric
½ tsp chilli powder (optional, to taste)
1 tsp salt
½ tsp ground black pepper
150–180 ml cold water (adjust to make a thick batter)
Vegetable oil, for deep or shallow frying
Lemon wedges, to serve
Fresh coriander or parsley, chopped (optional, for garnish)
Steps
Clean and debeard the mussels, discarding any that remain open after a gentle tap.
In a mixing bowl, combine chickpea flour, ground cumin, smoked paprika, turmeric, chilli powder (if using), salt, and black pepper.
Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F).
Dip each mussel into the batter, ensuring it is well coated, and gently place it into the hot oil.
Fry in small batches for 2-3 minutes or until golden and crispy, then remove and drain on a paper towel.
Serve the mussels hot with lemon wedges and a sprinkle of fresh parsley for garnish.
