We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Cozze Fritte (Fried Mussels) with Saffron Mayonnaise
Winter 2017
Mussels take on a decidedly luxurious quality when they’re dipped in a light batter and deep-fried. A golden, creamy mayonnaise infused with the floral elegance of saffron raises the bar even higher.
Serves 4 to 6 as a snack
MAYONNAISE
Small pinch saffron, about 10 threads
1 tbsp (15 mL) hot water
½ cup (125 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
1 small garlic clove, minced
Juice from ½ lemon
Salt and pepper
MUSSELS
¼ cup (60 mL) water
2 lbs (1 kg) live mussels
BATTER
½ cup (125 mL) all-purpose flour
½ cup (125 mL) cornstarch
1 tsp (5 mL) baking powder
½ tsp (2 mL) kosher salt
1 cup (250 mL) cold soda water
3 cups (750 mL) vegetable oil for frying
½ lemon, thinly sliced into rounds
1. Place saffron threads in a small bowl and pour hot water over. Allow to stand for 5 minutes.
2. Combine saffron and its liquid with remaining mayonnaise ingredients and blend well until combined. Adjust seasoning if desired. The mayonnaise can be made the day before.
3. For mussels, place a large pot over high heat and add the water. When the water starts to boil add the mussels. Cover and steam for about 4 minutes until all of the mussels have opened. Allow the mussels to cool for 10 minutes and then remove the mussels, place in a separate bowl and discard the shells.
4. Make the batter. Stir together flour, cornstarch, baking powder and salt. Pour in soda water, whisking constantly until you have a thin batter.
5. Pour vegetable oil into a large, high-sided frying pan and bring up to 350°F (180°C).
6. Dip each mussel into the batter and then place in the oil. Fry until golden and crispy, about 3 minutes. Dip the lemon slices in the oil and fry until golden, about 3 minutes. Drain on paper towel.
7. Pile the fried mussels on a plate and top with fried lemon slices. Serve with saffron mayonnaise.
Serves 4 to 6 as a snack
