| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables, Dairy |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 4 |
|
Dozen fresh mussels |
|
|
Salt |
|
|
Cayenne pepper |
| 4 |
|
Eggs |
| 2 |
tb |
Chopped garlic |
| 1 |
md |
Red bell pepper; roasted, peeled, |
|
|
; and seeded |
|
|
Juice from one lemon |
| 1 |
tb |
Dijon mustard |
| 1 |
c |
Plus 2 tablespoons vegetable oil |
| 1/2 |
c |
Chopped onions |
| 1 1/2 |
c |
Milk |
| 2 |
ts |
Baking powder |
| 3 1/4 |
c |
Flour |
| 1 |
tb |
Chopped parsley |
|
|
Crystal Hot Sauce; to taste |
|
|
Worcestershire Sauce; to taste |
|
|
Solid vegetable shortening for |
|
|
; deep-frying |
|
|
Creole seasoning |
INSTRUCTIONS
Prepare the smoker.
Season the mussels with salt. Place on the smoking rack and close tightly.
Smoke for about 6 to 8 minutes or until the mussels open. Remove the
mussels from the smoker and remove the meat from the shells. Season with
cayenne pepper. Set aside.
In a food processor fitted with a metal blade, combine 1 egg, 1 tablespoon
of the garlic, roasted red pepper, lemon juice and mustard. Puree until
smooth. Season with salt and pepper. With the machine running, add 1 cup of
oil in a steady stream. Process until the mixture is thick and creamy.
Season with salt and pepper. Remove and refrigerate for at least 1 hour.
The aioli can be made one day in advance.
Heat the remaining 2 tablespoons of oil in a saute pan over medium-high
heat. Add the onions and season with salt and cayenne. Saute for about 3
minutes or until slightly wilted. Add the remaining tablespoon of garlic
and continue to saute for 1 minute. Remove and set aside to cool.
Make a batter by combining the remaining 3 eggs, milk, baking powder, 1
teaspoon salt, and 1/4 teaspoon cayenne. Add the flour, 1/4 cup at a time,
beating and incorporating until all is used and the batter is smooth. Stir
in the parsley. Season with hot sauce and Worcestershire sauce to taste.
Roughly chop the mussels and fold into the batter. Mix well. Heat the
shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time,
into the hot oil. When the fritters pop to the surface, roll them around
with a slotted spoon in the oil to brown evenly. Remove and drain on paper
towels. Season with Creole seasoning. Serve the fritters hot with the
aioli.
Yield: about 2 dozen
Converted by MC_Buster.
Per serving: 2071 Calories (kcal); 35g Total Fat; (15% calories from fat);
80g Protein; 353g Carbohydrate; 798mg Cholesterol; 1582mg Sodium Food
Exchanges: 20 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
4 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC36
Converted by MM_Buster v2.0n.
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