Cook Along with Chef Deniz: Crispy Mussel Po’Boy

Crispy Mussel Po’Boy with Spicy Remoulade and Pickles

By Chef Deniz Tarakcioglu

Oct 22, 2020

Ingredients:

• 1 lb mussels, bearded and scrubbed
• 100 mL mayonnaise
• 1 stalk of celery, diced small
• 50 mL gherkins, chopped fine
• 3 cloves of garlic, puréed
• 2 shallots, fine diced
• 2 french sandwich loaves
• 1 large tomato, sliced
• 2 dill pickles, sliced
• 30 mL horseradish
• 30 mL favourite hot sauce
• 1/2 head of iceberg lettuce, shredded
• 300 mL flour
• 200 mL buttermilk
• 330 mL ice cold soda water
• 1 lemon

Instructions:

• Shuck the mussels with an oyster knife and marinade them in buttermilk at least 30 minutes.
• Preheat your oven to 300F, and warm your bread for 20 minutes whole.
• In a medium sized bowl combine, mayonnaise, gherkins, celery, shallots, garlic, hot sauce and horseradish. Season to taste.
• Whisk the soda water and 250 mL of flour until it is a loose batter.
• Fill a heavy bottom pot with 3’’ clean frying oil and heat up to 360F.
• Dust all the mussels with left over 50 mL flour until no there is no wet spot.
• Dip in the batter and fry until golden around 2-3 minutes. Drain on a paper towel and season with lemon juice, salt and pepper.
• Dress the bread with spicy remoulade, lettuce, tomato and pickle slices. Top with fried mussels and serve.