Photographer's Note


20 mussels
125 ml olive oil
2 egg yolks
2 teaspoons lemon juice or tarragon vinegar
6 medium garlic cloves
A few salt
A few pepper

- Press the garlic cloves through a garlic press into a bowl. Beat to a paste with the salt. Add egg yolks, one at a time, and beat until well combined.
- Slowly drip in oil, as for mayonnaise, whisking constantly. When sauce begins to thicken, stir in lemon juice or tarragon vinegar, and continue to add oil,
gradually increasing to a steady trickle.
- Enough oil has been added when sauce becomes really thick. Add pepper, stir well.
- Open the 20 mussels by inserting a knife along the flat side and running it along to the other side. Remove them from their shells.
- Wash and dry mussels and flour each one separately.
- Dip them first into beer, then into the beaten egg. Fry in hot oil until golden brown on all sides.
- Spinkle with salt and serve immediately with a bowl of tarator sauce.

HINT: Do not refrigerate any leftover Aioli, place in a screw-top jar and leave in a cool place, such as a larder.

Bon appetit...

Photo Information
Viewed: 2959
Points: 70
Additional Photos by Rabia Iffet (amazon) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1338 W: 57 N: 1882] (12112)
View More Pictures