Recipe from Mussels by Sergio Herman
Pan-fried mussels transport me to my grandfather’s kitchen. I would go there for lunch as a little boy, and I remember taking in that smell—pure magic.
1 pound (500 grams) mussels
2 egg whites, lightly beaten
3 ½ tablespoons (50 grams) panko (Japanese breadcrumbs)
3 ½ tablespoons (50 grams) salted butter to make buerre noisette (brown butter)
3 ½ tablespoons (50 ml) olive oil
1 teaspoon grated lime zest
1 teaspoon grated lemon zest
½ teaspoon chili flakes
Steam the mussels briefly. Fill the sink or a large pan with plenty of water and rinse the mussels. Drain, then refill with fresh water and rinse the mussels two more times. Discard any shells that float to the surface because they might be spoiled. Also discard any shells that are cracked or broken.
Bring a shallow layer of water to a boil in the pan where the steamer basket will rest. Place a dish or deep plate into the steamer basket and add the mussels. This dish will also collect the juices released during steaming. Place the lid on the steamer.
Steam the mussels for one minute, until all the shells have opened.
Take the steamer off the pan. Remove them from their shells and allow them to cool slightly in the cooking liquid collected during steaming. Place the egg white and panko into 2 deep plates. Dip the cooled mussels first in the egg white and then in the panko, coating them on all sides. Refrigerate for a few hours, then allow them to come back to room temperature before frying them.
To make beurre noisette (brown butter), melt the butter in a small saucepan and gradually increase the temperature while whisking the butter. When the butter turns light brown and develops a nutlike aroma, remove the pan from the heat.
Heat the olive oil in a nonstick frying pan over medium-high heat and fry the breaded mussels for a few minutes until golden brown all over. Allow them to drain on a wire rack.
Drizzle the fried mussels with 1 tablespoon beurre noisette, and finish with the lime and lemon zests and the chili flakes.
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