Cook Along with Chef Deniz: Crispy Mussel Po’Boy

October 22, 2020

Cook Along with Chef Deniz: Crispy Mussel Po’Boy

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight we are joined by 1 Fish 2 Fish in the Well Seasoned Kitchen, and Chef Deniz has prepared a menu that celebrates Fresh Live Seafood. Be sure to visit 1 Fish 2 Fish for all your seafood needs in Langley.

Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.

Video will be shared here!

Crispy Mussel Po’Boy with Spicy Remoulade and Pickles

By Chef Deniz Tarakcioglu


  • 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


  • 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.

Prep Time: 40 Minutes

Cook Time: 35 minutes

Yield: 2 sandwiches

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