Mussel Tempura With Tartare Sauce

Recipe Level Easy
Recipe Time 15-30 minutes
Recipe Persons Serves 4

PREPARE

1 pack of Pescanova mussel meat
200g mayonnaise
40g pickled cucumber, finely chopped
40g capers, finely chopped
1 tsp mustard
zest and juice of 1 lime
330ml soda drink
250g corn flour, for the pané
90g flour
1 tbsp sugar
1 tbsp vinegar
sunflower oil, for frying
salt
pepper
  1. For the tempura In a mixing bowl, we combine the soda, corn flour, flour, sugar, vinegar, sunflower oil and seasoning to get a smooth-textured batter. Next, we pour sunflower oil in a pan and wait for the temperature to rise to 200 °C. We coat the mussels in the tempura and fry until golden brown. We drain on absorbent paper towels.
ARGENTINE SHRIMP PEELED
Mediterranean Mussel Meat
Of high PDO descent!
A La Romana Caprichos
To yummy, we say “Yes, I do!”
PATAGONIAN SQUID WHOLE ROUND
As if straight out of the sea
Hake Fillet
Full of taste and nutrients
VANNAMEI SHRIMP LARGE PEELED
Grand in taste!