Name: Popcorn mussels
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 150ml dry white wine; 2 garlic cloves bashed; 1kg live mussels cleaned; 50g plain flour; 2 eggs beaten; 75g panko breadcrumbs; 1 tsp paprika; 1 tsp garlic granules; vegetable oil for deep-frying; 1 tbsp sriracha; 3 tbsp mayonnaise; 2 tsp lime juice; 1 red chilli finely chopped; 3 tbsp honey; 2 tbsp red wine vinegar; 2 tbsp buttermilk or soured cream; 2 tbsp mayonnaise; ½ tsp garlic powder; ½ tsp cider vinegar or white wine vinegar; 1 tbsp chopped soft herbs (we used dill, parsley and chives)

Breaded mussels on a blue platter with three dips in ramekins

150ml dry white wine
2 garlic cloves
bashed
1kg live mussels
cleaned
50g plain flour
2 eggs
beaten
75g panko breadcrumbs
1 tsp paprika
1 tsp garlic granules
vegetable oil
for deep-frying

SRIRACHA MAYO

1 tbsp sriracha
3 tbsp mayonnaise
2 tsp lime juice

HOT HONEY VINEGAR

1 red chilli
finely chopped
3 tbsp honey
2 tbsp red wine vinegar

RANCH DIP

2 tbsp buttermilk or soured cream
2 tbsp mayonnaise
½ tsp garlic powder
½ tsp cider vinegar or white wine vinegar
1 tbsp chopped soft herbs
(we used dill, parsley and chives)

Method

step 1
Put the wine and garlic cloves in a large lidded pan over a high heat and bring to a simmer. Tip in the mussels and put the lid on. Cook for 4-5 mins, shaking the pan regularly, until the shells have just opened.
step 2
Strain through a colander into another bowl and leave to cool for a few minutes until you can handle the mussels. Remove them from their shells and put on a plate. Discard the shells along with any that haven’t opened. Keep the stock for fish soups or stews.
step 3
Make the dips while the mussels are cooling by mixing all the ingredients for each in a bowl. Taste each one and season with salt and pepper or more vinegar or lime juice.
step 4
Put the flour, eggs and breadcrumbs onto three plates. Stir the paprika and garlic granules into the breadcrumbs. Dunk the mussels into the flour, coating well, dip in the egg, then the breadcrumbs to coat.
step 5
Heat 5cm depth of oil in a deep frying pan to 180C. Fry the mussels in batches for 2 mins until golden brown and crisp. Drain on kitchen paper while you fry the remaining batches, seasoning with a little salt when you set them to drain. Serve with the dips for dunking.

Anna GloverSenior food editor