top of page
  • Lizzie Redwood

Tempura Mussels with Wasabi Mayo

Updated: Sep 20, 2023

Prep Time 25 minutes

Serves 2 People

Tempura Mussels with Wasabi Mayo


1kg Omega mussels

½ Eggplant

1 Courgette

1 Lemon, cut into wedges

15g Wasabi Paste

60g QP Mayonnaise

Tempura Flour Recipe

150g Corn Flour

150g Plain Flour

Soda Water

Ice Cubes


Tempura Batter

  1. Place both flours into a bowl, add enough soda water to create a batter, you want the batter to be the thickness of crepe batter.

  2. Whisk until smooth, add the ice cubes and place into the fridge

Wasabi Mayo

  1. To make the wasabi mayo, mix together the wasabi paste and QP mayonnaise until well combined

To cook

  1. Remove the mussels from the pouch, remove the meat from the shells, check for any beards and remove if necessary.

  2. Slice the courgettes into 3mm rounds.

  3. Slice the eggplant into 3mm rounds then cut in half.

  4. Heat a deep fryer or pot of oil to 180 deg C

  5. Dip the eggplant slices and courgette slices into the cold tempura batter and carefully place into the oil to fry. Turn them whilst they are cooking to ensure even cooking, once golden remove from the oil and place onto absorbent paper.

  6. Now add the mussel meat to the batter, coat well and add to the oil to cook, once crisp remove and drain on absorbent paper.

  7. Serve the tempura mussels and vegetables with the wasabi mayo and lemon wedges.

Recipe created by A Tasty Kitchen

131 views0 comments


bottom of page