{"id":218,"date":"2008-01-26T17:47:00","date_gmt":"2008-01-26T21:47:00","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=218"},"modified":"2010-05-19T14:57:48","modified_gmt":"2010-05-19T18:57:48","slug":"deep-fried-mussels-%ce%bc%cf%85%ce%b4%ce%b9%ce%b1-%cf%84%ce%b7%ce%b3%ce%b1%ce%bd%ce%b9%cf%84%ce%b1","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2008\/01\/26\/deep-fried-mussels-%ce%bc%cf%85%ce%b4%ce%b9%ce%b1-%cf%84%ce%b7%ce%b3%ce%b1%ce%bd%ce%b9%cf%84%ce%b1\/","title":{"rendered":"Deep-Fried Mussels (\u039c\u03c5\u03b4\u03b9\u03b1-\u03c4\u03b7\u03b3\u03b1\u03bd\u03b9\u03c4\u03b1)"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/R5uw3uhI50I\/AAAAAAAACAo\/bt0SLQcsuG4\/s1600-h\/IMG_3533.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/R5uw3uhI50I\/AAAAAAAACAo\/bt0SLQcsuG4\/s320\/IMG_3533.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5159912269509355330\" border=\"0\" \/><\/a><br \/>One of the most enjoyable items of seafood out there are mussels. They taste of the sea, they are affordable, available fresh or frozen in many places and they are so versatile.<\/p>\n<p>Greeks love mussels in a Saganaki, a soup, seafood pizza or in this case, deep-fried. The second largest city in Greece is Thessaloniki and deep friend mussels are a specialty of this northern Greek city.<\/p>\n<p>When I visited Constantinople, I was also pleased to see that Turks also enjoyed eating mussels alot and although their presentation was different (on a skewer), the flavour was the same. As much as our two peoples have differences, the similarites are equal on the other side of the ledger.<br \/><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/R5uw_uhI51I\/AAAAAAAACAw\/icNaIVei5Ak\/s1600-h\/IMG_3465.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/R5uw_uhI51I\/AAAAAAAACAw\/icNaIVei5Ak\/s320\/IMG_3465.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5159912406948308818\" border=\"0\" \/><\/a><br \/>I’m making these mussels for Ivy, over at <a href=\"http:\/\/kopiaste.blogspot.com\/\">Kopiaste, to Greek Hospitality<\/a>. Ivy is a Cypriot-born Greek who now resides on Athens with her family and she shares her kitchen creations daily. I encourage you to visit her site, I’d eat any of her dishes.<\/p>\n<p>Ivy also recently was on a Greek TV show that had a recipe contest. She did not not win the grand prize but she was the 3rd place finisher and that earned her a trip for two to visit the fair city of Thessaloniki (be sure to congratulate her).<\/p>\n<p>Ivy, don’t forget to order Midia Tiganita when in Thessaloniki.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/R5uxMOhI52I\/AAAAAAAACA4\/95LA5gjH5ao\/s1600-h\/2007vacation%2B235.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/R5uxMOhI52I\/AAAAAAAACA4\/95LA5gjH5ao\/s320\/2007vacation%2B235.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5159912621696673634\" border=\"0\" \/><\/a><br \/><span style=\"font-weight: bold;\"><br \/>Midia Tiganita (\u00ce\u0153\u00cf\u2026\u00ce\u00b4\u00ce\u00b9\u00ce\u00b1 \u00cf\u201e\u00ce\u00b7\u00ce\u00b3\u00ce\u00b1\u00ce\u00bd\u00ce\u00b9\u00cf\u201e\u00ce\u00b1)<\/span><\/p>\n<p><span style=\"font-style: italic;\">Approx. 1lb. of shelled mussel meat<\/span><br \/><span style=\"font-style: italic;\">1 cup of all purpose flour<\/span> <span style=\"font-style: italic;\"><br \/>1\/3 cup of corn flour<\/span><br \/><span style=\"font-style: italic;\">salt and pepper<br \/><\/span> <span style=\"font-style: italic;\">bowl of ice cold water<\/span> <span style=\"font-style: italic;\"><br \/>Sunflower oil for frying<\/span><br \/><span style=\"font-style: italic;\">Lemon wedges<\/span><\/p>\n<ol>\n<li>Rinse and pat dry your mussel meat, reserve.<\/li>\n<li>In a large bowl, mix your flour, corn flour, salt and pepper and reserve.<\/li>\n<li>Get you oil good & hot for deep-frying.<\/li>\n<li>Dredge the mussels in the the flour mixture and shake off any excess flour.<\/li>\n<li>When the oil is hot, dunk each mussel in the cold water and then carefully drop them in the oil.<\/li>\n<li>The mussels are done when they turn a golden-brown. Repeat and cook in batches.<\/li>\n<li>Place on a paper-lined plate to absorb excess oil and season with salt and toss.<\/li>\n<li>Serve immediately with some lemon wedges.<\/li>\n<\/ol>\n<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/R5uxruhI53I\/AAAAAAAACBA\/pc8yzX1pUko\/s1600-h\/IMG_3534.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/R5uxruhI53I\/AAAAAAAACBA\/pc8yzX1pUko\/s320\/IMG_3534.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5159913162862552946\" border=\"0\" \/><\/a><\/p>\n<div class=\"blogger-post-footer\">\n<p><a href=\"http:\/\/feeds.feedburner.com\/blogspot\/QJky\" rel=\"alternate\" type=\"application\/rss+xml\">Subscribe to Kalofagas – Pursuit of Delicious Foods<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>One of the most enjoyable items of seafood out there are mussels. They taste of the sea, they are affordable, available fresh or frozen in many places and they are so versatile. Greeks love mussels in a Saganaki, a soup, seafood pizza or in this case, deep-fried. The second largest city in Greece is Thessaloniki […]<\/p>\n","protected":false},"author":9,"featured_media":25821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11,41,40,5],"tags":[],"class_list":["post-218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-greek","category-meze","category-seafood"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/01\/IMG_3533.jpg?fit=320%2C240&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=218"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/218\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/25821"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}