Estimated reading time: 3 minutes
It won't come as a surprise when I say that we love mussels here at home. Eating straight from the pan and out of the shell is of course great. But as a recipe developer, there is a lot of inspiration bubbling in my head and stomach. This time we're heading south. The Mediterranean region to be precise. We take a piece of North Africa with the couscous and ras-al-hanout spice mix. A bit of Italy with the capers, olives and basil. crispy mussels in a couscous salad.
To put that delicious Mediterranean sun on your table once again. Preparing mussels in this way is a bit more work, but very tasty! We make crispy mussels with couscous salad. This recipe is my fourth recipe for the #musselchallenge of Mosselen.nl and the last for the challenge of 2021.
Crispy mussels with couscous salad
Preparing mussels, the possibilities are endless! What I find important is the origin. That is why I buy mussels with the MSC quality mark. Directly from our own Oosterschelde. This gives these crispy mussels with couscous salad a bit of a Dutch twist. Of course I am very curious about your ultimate mussel recipe. Will you let me know in the comments?
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Crispy mussels with couscous salad
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Ingredients:
- 2 kg Zeeland mussels
- 300 gram couscous
- 3 roasted red pepper - from jar
- 3 roasted yellow pepper - from jar
- 20 green olives
- 2 el large capers
- 10 fresh basil leaves
- olive oil
For the crispy layer of the mussels:
- 2 eggs - knocked loose
- flower
- 3 el ras el hanout
- bread-crumbs
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Take the pan and cook the mussels with a dash of white wine for about 6 minutes.
- Remove the mussels from their shells and place them in a bowl.
- Prepare 3 bowls. In the first you put a layer of flour, in the second the beaten eggs, in the third a layer of breadcrumbs mixed with the ras-el-hanout. Dip the mussels first in the flour, then the egg, and finally the breadcrumbs mix.
- Cook the couscous according to the package. Drain and rinse with cold water. Put in a bowl.
- Cut the roasted peppers into small pieces and add them to the bowl with the couscous along with the capers and olives.
- Put a layer of oil in a frying pan (or use your deep fryer) and fry the breaded mussels until golden.
- Add the mussels to the couscous salad and finish with the basil leaves and a dash of olive oil.
- Delicious bites!
Mussels are so versatile, here are some more tasty recipes to get started with:
Mussels from the plancha! Ready very quickly and very tasty!
Pasta fan? Then you definitely want to make this cacio e pepe pasta with mussels.
Love those crispy baked rascals? Then put them in a vegetable wrap.
Mussels, I can't get enough