Beer Battered Mussels With Chipotle Dipping Sauce

I love a simple bowl of mussels with a chunk of bread and a glass of crisp chilled white wine.  Every once in a while though it’s nice to do something a bit out of the ordinary with them and these beer battered mussels are just the ticket.


– 750g Fresh mussels
– 1 x Banana shallot
– Knob of butter
– 1 x Glass of white wine
– 100g Plain flour
– 200ml Dark ale
– 1/2 tsp Salt
– 1.5l Sunflower oil
– 3 tbsp Mayonnaise
– 1 tbsp Chipotle sauce
– Zest of 1 lime

Serves – 2


Step 1 – The clean
Check each mussel and remove any beards. If any are open, gently tap them against the work surface. If they close then they are fine, if not then throw away. Place all the cleaned and checked mussels in a large bowl and cover with cold water.

Step 2 – The cook
Place the butter in a deep pan and set on a medium heat. Peel and finely chop the shallot and add to the pan. Fry for 2 minutes until softened. Drain the mussels and add to the pan along with the white wine. Place a lid on the pan, shake gently and cook for 4 mins. Drain the mussels (keep the cooking liquor for stock) and allow to cool.

Step 3 – The mix
Place the flour and salt in a large bowl. Whilst whisking, slowly add the ale until you have a smooth batter. Set aside.

Step 4 – The pick
Remove each mussel from its shell and place in a small bowl. Discard any mussels that haven’t opened.

Step 5 – The fry
When you are ready to serve, place a pan on a medium hight heat and fill with oil so it is a depth of at least 4cm. When the oil is hot, dip each mussel into the batter and careful place in the hot oil. You will need to do this in batches so you don’t overcrowd the pan. When the mussels are golden brown, remove with a slotted spoon and place on kitchen towel. Continue until all mussels are cooked.

Step 6 – The serve
Place the mussels on a serving platter. Mix the mayonnaise and chipotle together and place in a small bowl. Zest over the lime and eat immediately.

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