{"id":2442,"date":"2021-07-25T00:25:00","date_gmt":"2021-07-25T07:25:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=2442"},"modified":"2021-07-25T00:27:59","modified_gmt":"2021-07-25T07:27:59","slug":"crispy-tahong-deep-fried-mussels","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/crispy-tahong-deep-fried-mussels\/","title":{"rendered":"Crispy Tahong (Deep-Fried Mussels)"},"content":{"rendered":"\n

Crispy Tahong are the ultimate seafood appetizer! Dredged in flour and deep-fried until golden and crunchy, these deep-fried mussels are seriously addictive.<\/em><\/p>\n\n\n\n

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Crispy Tahong<\/figcaption><\/figure>\n\n\n\n\n\n

As much as I enjoy the camaraderie of happy hour, I am an alcohol lightweight. A few sips of beer and I am already beet-red, standing shame-free on the table singing an off-key, teary rendition of \"End of the World.\"  <\/p>\n\n\n\n

So yes, liquor is not my cup of tea. While everyone in the party is busy with the inuman (drinking), I am deep into the pulutan (appetizers), especially if it's crispy tahong with spicy vinegar dip!<\/p>\n\n\n

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\"shelled<\/figure><\/div>\n\n\n

If you're looking for a crowd-pleasing appetizer, these deep-fried mussels need to be on your list. They're crunchy, tasty, and seriously addictive!<\/p>\n\n\n\n

Plus, they're super easy to make especially if you use New Zealand frozen half-shell mussels which just need a gentle pry to remove the meat. Better yet, check if your store carries fully shucked mussels that are ready to dredge in flour.<\/p>\n\n\n\n

In a pinch, you can also use full shell mussels. Steam them for about 1 to 2 minutes or just until the shells open. Carefully pry the meat off and discard the shells.<\/p>\n\n\n\n

\"flour,<\/figure>\n\n\n\n

The mussels are coated in a mixture of flour and cornstarch for a light and crisp breading.<\/p>\n\n\n\n

I seasoned the flour with a simple blend of garlic powder, salt, and pepper, but feel free to experiment with herbs and spices such as chili powder, paprika, lemon pepper, or dried coriander.<\/p>\n\n\n\n

\"coating<\/figure>\n\n\n
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\n\n\t\t\t\tDeep-frying tips\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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