Fried Mussels in Ouzo Batter

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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These crispy fried mussels in ouzo batter offer a sophisticated Mediterranean twist on a classic seafood snack. By steaming the mussels in white wine before frying, you ensure they remain succulent and tender, while the unique addition of ouzo to the batter provides a subtle aniseed fragrance that perfectly complements the salty sweetness of the shellfish. This dairy-free dish is an excellent choice for an impressive starter or a relaxed sharing platter during a summer gathering.

Technique is key to achieving the perfect crunch; using ice-cold sparkling water and cornflour creates a light, tempura-style finish that stays crisp. Served alongside a traditional, punchy garlic skordalia and a squeeze of fresh lemon, these mussels are a celebration of coastal flavours. They are best enjoyed immediately while the batter is hot and golden, making them a fantastic addition to any seafood lover's repertoire.

Ingredients for Fried Mussels in Ouzo Batter

35 to 40 large mussels, cleaned under running water (about 1.4kg )
240ml dry white wine (optional)
Havssalt
Good pinch of Aleppo or Maras pepper or hot red pepper flakes, to taste
240ml plus 2 tablespoons cornflour
Olive oil or olive and sunflower oil for frying
11/ 475ml plain flour
11/ 2 teaspoons baking powder
240ml ouzo 1/ 475ml sparkling water, or more as needed
2 lemons, quartered
Vali's Skordalia or Roasted Garlic Skordalia

How to make Fried Mussels in Ouzo Batter

Place the mussels in a large pot over high heat and add the wine, if using. Cover and let the mussels steam for about 5 minutes, shaking the pot and stirring every now and then, until the shells open. Throw away the ones that stay closed. Shuck the mussels and discard the shells. Cover and refrigerate until needed, up to 3 hours.

Add salt and Aleppo pepper to the mussels, dust with about 2 tablespoons cornflour,and toss to coat lightly. Heat about 2 inches of olive oil in a skillet over medium-high heat. Mix the remaining 130g cornflour, the flour, and the baking powder in a bowl. Add the ouzo and sparkling water, whisking to incorporate. It should be runny. If too thick, add a little more sparkling water.

When the oil is very hot (about 177°C), dip a few mussels at a time in the batter,remove with tongs, and fry, turning them as they turn deep golden, about 1 minute total. Transfer to a plate lined with a double layer of paper towels to drain.

Serve with lemon quarters and skordalia.

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