Some of the best cuisine in the world started out as street food. Quick to make (and enjoy), dishes from Japanese sushi to Mexican Tacos have satisfied hungry diners walking by.
In Turkey, midday strollers have stopped and savored for centuries a unique mussel kebab, fried crisp on a stick (no fork or knife required) and dipped in a perfect sauce of yogurt and garlic.
They are perfect for a creative buffet when guests are looking to enjoy a unique but memorable menu from July 4th to New Year’s Day when Taylor Mediterranean Mussels are at their best.
Mussel Kebabs Turkish Style
- ¾ cup plain Greek yogurt
- ½ cup crumbled white bread (crust removed)
- 6 walnut halves (crushed)
- 1 clove garlic (crushed)
- 2 tsp. lemon juice
- ½ tsp. salt
- 36-40 Taylor Mediterranean Mussel meats (shelled and cleaned)
- ¾ cup flour
- ¾ cup club soda
- 1 egg yolk
- Oil for frying
- ½ tsp. salt
- 3 ½ tsp. baking soda
- 4 ¼ cups water
- Prepare the dipping sauce by combing the yogurt, bread crumbs, crushed walnuts, garlic, lemon juice and salt in a chopper or food processor.
- Set the sauce aside to set.
- Debeard the mussels.
- Cook the mussels in steaming water.
- Remove mussels from their shells.
- Rinse meats under very cold water.
- Pat mussel meats dry with paper towels.
- Dip each mussel in flour and shake off the excess.
- Put three floured mussels on each bamboo skewer, leaving space at one end for holding.
- In a deep skillet or saucepan add the oil and heat it for frying.
- Whisk together the club soda, flour, salt and egg yolk until smooth in a large mixing bowl.
- When it thickens to resemble the consistency of cake batter, stop whisking and set it aside.
- In aseparate bowl, stir together the water and baking soda until well combined.
- Set it aside.
- Dip the mussels on each skewer in the batter and turn it until all the mussels are well covered.
- After the batter, immediately dip the mussels in the baking soda and water mixture.
- Put mussel skewer in the hot oil to fry.
- Turn the mussels on the skewer as they cook with tongs so they brown evenly on all sides.
- Put a few hot skewers on a plate with a dollop of sauce for dipping.
- Guests can also spread some sauce between the crusts of a hunk of hardy Turkish bread.