Fried mussels are hard to beat. The aioli with mussel powder makes it even harder. It's just as good as a welcome snack or appetizer as it is on a buffet table.

Fried mussels are hard to beat. The aioli with mussel powder makes it even harder. It's just as good as a welcome snack, appetizer, or one of several small dishes on the buffet table.

Here's what you'll need:

1 net of blue mussels

1 shallot

2 dl water

2 dl white wine

Breading

1 dl all-purpose flour

2 eggs

2 dl panko

Frying

Oil for deep frying

Aioli

1 egg

1/2 clove garlic

1 pinch Mussel powder

1 tsp Dijon mustard

1/2 tsp salt

1 tbsp white wine vinegar

1/2 tsp honey

3 dl neutral canola oil

 

Instructions:

Rinse and clean the mussels thoroughly. Discard any that are broken or don't close when you tap them lightly. Chop the shallot and place it in a pot with water and white wine. Bring to a boil and add the mussels. Steam them under a lid until they open. (Discard any that are still closed after cooking.) Remove the mussels and let them cool, then take them out of their shells. You can save some shells for serving.

Prepare the breading by placing flour, whisked eggs, and panko in three separate bowls. First, coat the mussels in flour, then in egg, and finally in panko so they are well covered. (If you're not going to fry them immediately, you can put the breaded mussels in the freezer.) Heat deep-frying oil to 170–180 degrees Celsius and fry the mussels in batches until golden and crispy. Drain on paper and sprinkle with flaky salt.

Make the aioli by blending egg, grated garlic, mussel powder, Dijon mustard, salt, white wine vinegar, and honey. Add the oil in a thin stream while blending until you get a thick and creamy aioli.

Serve the fried mussels immediately with the mussel aioli.