Midye tava
Instructions
Clean the mussels.
Scottatele for a few seconds in boiling water, until they open, then prelevatele from the shell and let them drain from any liquid.
Dissolve the yeast in 1/2 cup of lukewarm water and pour it in a bowl with the flour, 2 egg yolks, and 2 tablespoons of warm water.
Stir well until you get a liquid batter.
Let rest in a warm place for about 1 hour.
Beat the egg whites with a pinch of salt.
Add it to the batter and mix well.
Heat the oil in a skillet.
Take the mussels to one by one, put them in flour and then into the batter, then let them Brown, sprinkled with salt and infilzatele on wooden skewers.
Served with a thick yoghurt sauce, garlic and chopped pine nuts.
Ingredients and dosing for 4 persons
- 30 big private shell mussels
- 150 g of flour
- 10 g of yeast
- 2 tablespoons of butter
- 2 teaspoons of salt
- 2 eggs
- 1 glass of olive oil extra virgin