Blue24, Blue24, hut hut hut! I am a huge sports fan, and football is certainly one of my favorites. There’s nothing better than watching the Big Game and eating these treats. So, skip the nachos next weekend and try these instead. I promise you won’t be disappointed. This recipe doubles easily for a big gathering. Let’s go, Buffalo!
Clean the mussels under cold, running water. Remove any hair connected to the mussels and discard any mussels that are completely or even slightly open.
Fill a large stock pot with 81/2 quarts (8L) of cold water and bring it to a boil over high heat. Cook the mussels for approximately 1 minute, just to open the shells for now — you’ll continue to cook the meat later. Discard any mussels that don’t open. Once the mussels have cooled, grip the top shell in one hand and the bottom shell in the other hand, and give a small pull to detach the shells. Using your fingers or a small fork, remove the meat from the shell and place it in a smallbowl. Repeat with the remaining mussels.
Prepare a dredging station by beating the eggs in a shallow, medium-size bowl and placing the breadcrumbs in a separate shallow bowl. Dredge all the mussel meat pieces in the beaten egg and then in the breadcrumbs. Shake off any excess breadcrumbs, place the mussel meats on a baking tray, and set aside at room temperature.
In a medium-size saucepan, over medium-high heat, heat the canola oil to 375°F (190°C), checking with a cooking thermometer. Line a plate with paper towels.
Fry the mussel meat pieces for 2 to 3 minutes, or until golden brown. You may have to do this in batches, and allow the oil to come back up to temperature in between batches. Transfer the fried mussels to the prepared plate to absorb any excess oil.
Place the fried mussels on a large serving platter and garnish with the parsley and lemon quarters. Dunk the fried mussels into Matty’s Seafood Cocktail Sauce or tartar sauce. Yum!