Mussels In Chickpea And Cumin Batter - chickpea flour

Method

• Combine the chickpea flour, cumin and salt in medium bowl.
• Add the egg white and water and whisk with a fork until smooth.
• Remove the mussels from the shells.
• Reserve the shells.
• Pat the mussels dry with paper towel, place in a bowl.
• Add a little extra chickpea flour to lightly coat.
• Add enough oil to a large saucepan to reach a depth of 5cm.
• Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds).
• Dip 1 mussel at a time in the batter.
• Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden.
• Use a slotted spoon to transfer the mussels to the reserved shells.
• Sprinkle with sea salt flakes.
• Serve immediately.