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RECIPE: Fried mussels with walnut skordalia

Try out this delectable seafood starter dish from the Greek Cypriot restaurant, Ouzeri

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By House & Garden South Africa | October 9, 2022 | Recipes


Serves: 6 (as a snack)

100g walnuts, soaked in hot water for 1 hour

20g sourdough bread, crust removed, soaked in water for 2 minutes and wrung out

2 garlic cloves, peeled and finely chopped

1t red wine vinegar

30g tahini

1t lemon juice

45ml Extra-virgin olive oil

Salt and pepper

100ml water


1. Place the walnuts, sourdough and garlic in a blender and blend to a smooth paste.

2. Add the vinegar, tahini, lemon and olive oil and season with salt and pepper.

3. Slowly add the water as you combine the ingredients, aiming for a consistency similar to double-thick cream.

4. Taste seasoning and add more salt and lemon if needed.


200ml beer

60g self-raising flour

1/4t bicarbonate of soda

Pinch of salt

Whisk all ingredients together to form a light batter.


1kg mussels

200ml white wine

Wooden skewers


1. Heat a large pot to high, add the wine, followed by the mussels and place the lid on top.

2. Cook for 2 min until all the mussels have opened up.

3. Strain the mussels and allow to cool.

4. Open the mussels' shells and remove their beards.

5. Skewer 4 mussels onto each stick


2l frying oil

Skewered mussels

100g flour, seasoned with salt and pepper

Beer batter


Walnut skordalia

Lemons to squeeze


1. Heat the oil in a large pot to 200°C.

2. Dust the mussels with the seasoned flour and shake off the excess.

3. Dip the mussels in the beer batter and gently drop them into the oil.

4. Fry for 2 minutes until golden, remove, place on a paper towel and season with salt.

5. Serve with walnut skordalia on the side and lemon wedges to squeeze over the top

Recipe provided by Ouzeri

This article originally appeared in the September 2022 issue of House and Garden SA

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