Delicious Greek Fried Mussels with Skordalia Bliss

Ingredients

• 1 pound fresh mussels, cleaned and debearded
• 1 cup all-purpose flour, sifted
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 large eggs, beaten
• 1 cup breadcrumbs, preferably panko
• Vegetable oil for frying, enough to cover the mussels
• 2 large potatoes, peeled and diced
• ¼ cup olive oil
• 2-3 cloves garlic, minced
• 1 tablespoon red wine vinegar
• Salt to taste
• Water as needed

Instructions

1. Rinse the mussels under cold water and scrub their shells gently to remove any grit. Discard any mussels that remain open after a gentle tap.
2. In one bowl, mix flour, salt, pepper, and paprika. In a second bowl, beat the eggs well. In a third bowl, place the breadcrumbs.
3. Dredge each mussel in the flour mixture, dip in the beaten eggs, and coat in the breadcrumbs.
4. Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
5. Add the breaded mussels in batches and fry for 2-3 minutes on each side until golden brown.
6. In a pot, boil the diced potatoes until tender, then mash and mix with olive oil, minced garlic, and red wine vinegar until smooth. Add water as needed and season with salt.
7. Serve the crispy fried mussels on a platter with skordalia in the center for dipping.