Mussels In Chickpea And Cumin Batter Recipes

BATTER-FRIED MUSSELS WITH GARLIC SAUCE

Steps:

• Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
• Place the mussels in a large wide pot with about two inches of water.
• Cover and steam until the mussels open, about six or seven minutes.
• Remove and drain, discarding any mussels that haven't opened.
• Remove the mussels from their shells and place in a colander.
• Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
• Tap the colander to rid it of excess flour.
• Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
• Add the mussels, in batches i f necessary and fry until crisp and golden.
• Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
• Add the walnuts and pound or pulverize until the mixture is mealy.
• Dampen the bread under the tap and squeeze dry.
• Add to the bowl and continue pulverizing all together.
• Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
• If it is too thick, add a little water.
• Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.

MUSSELS WITH FARRO, CANNELLINI, AND CHICKPEAS

Steps:

• Rinse the chickpeas, and place in a bowl with cold water covering them by 4 inches. Do the same with the cannellini, in a separate bowl. Soak both for 12 to 24 hours.
• Drain and rinse the chickpeas, and put them in the big saucepan with about 7 cups of fresh cold water. Set the pot over medium-high heat, and drop in the chopped carrot, celery, and onion, the halved cherry tomatoes, and 4 tablespoons of the olive oil. Bring the water to a boil, partially cover the pan, and adjust the heat to maintain a steady, bubbling simmer. Stir occasionally.
• After the chickpeas have cooked for an hour, drain and rinse the cannellini and stir them into the pot. There should be at least an inch of liquid covering the beans; add more water if necessary. Return to the boil, partially cover, and simmer for 45 minutes, stirring now and then.
• Rinse the farro grains in a sieve, and stir in with the beans, along with the 1 1/2 teaspoons salt and 1/4 teaspoon of the peperoncino. There should be about 1/4 inch of liquid covering the beans and grain; add more water if necessary. Return to the boil, partially cover, and simmer for about 30 minutes or longer, until the beans and the farro are tender-add water if needed to keep the beans and grains barely covered with liquid as they finish cooking. When they are done, most of the surface water should have been absorbed or evaporated, but the stew should be slightly soupy.
• While the farro cooks, prepare the mussels. Pour the remaining 4 tablespoons olive oil in the sauté pan, and scatter in the garlic cloves and remaining 1/4 teaspoon peperoncino. Cook for 3 minutes or so over medium-high heat, until the garlic is lightly colored, then add all the rinsed mussels at once. Tumble them around the pan quickly, to coat with oil, and put on the cover. Cook over high heat for about 2 minutes, shaking the covered pan a couple of times, just until the mussels are open, and take the pan off the stove.
• Shuck the mussels right over the pan, letting the juices and meat drop in. Discard the shells (and any mussels that did not open). If you like, leave a dozen or so mussels in the shell for a garnish.
• When the farro and beans are cooked, pour the shucked mussels and their juices into the pot and stir well-the consistency should be rather brothy. Heat to the boil, and cook for just a minute, to make sure everything is nice and hot. Taste, and adjust salt. Stir in the chopped parsley, and spoon portions into warm pasta bowls; garnish with unshucked mussels if you saved them. Drizzle good olive oil over each, and serve immediately.
• To prepare in advance: Cook the beans and farro until tender, following recipe, and remove from the heat. Let them sit in the saucepan up to 3 hours (they will absorb liquid and thicken). Shortly before serving, cook and shuck the mussels. Stir the mussel juices into the beans and farro, and heat slowly to a simmer. Stir in the mussels, and finish as above.