Crispy, golden, and full of flavour – these beer battered mussels are a knockout way to showcase one of our favourite seafoods. Paired with a vibrant pea and mint dip, this dish is fresh, satisfying, and made for sharing. Whether you're entertaining guests or just treating yourself to a bit of pub-style indulgence at home, this recipe brings together crunch, zest, and the unmistakable salty goodness of tender mussels. Best served hot, cold beer in hand.
Ingredients (serves 2-4)
- 750g Mussels
- 95g Fogdog Easy Beer Batter - Lemon Pepper
- 130ml beer or soda water
- Oil for deep frying
For the dip:
- 280g frozen peas, thawed
- 2 Tbsp extra virgin olive oil
- 1 clove of garlic, finely chopped
- 2 tablespoon fresh mint, finely chopped
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper, to taste
Parsley and lemon wedge to garnish
Method
- Put all of the dip ingredients in a food processor (or blender) and blitz for roughly 2 minutes, until semi-smooth.
- Empty 95g of Easy Beer Batter into a large bowl. Mix with the beer (or soda water) until thick and smooth.
- Pat the mussels dry with a paper towel.
- Heat at least 4mm of oil in a non-stick frypan until very hot.
- Add the mussels to the batter and then into the frying pan, cooking until golden brown and crispy either side. It should take 1-2 minutes on each side.
- Serve the battered mussels with a small dish of the pea & mint dip, garnishing with parsley and a lemon wedge for squeezing. Beauty!