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Mussels in Chickpea and Cumin Batter

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2200.5943
Energy (kCal)31434.2326
Carbohydrates (g)4192.7744
Total fats (g)584.5855
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the chickpea flour, cumin and salt in medium bowl. | 2. Add the egg white and water and whisk with a fork until smooth. | 3. Remove the mussels from the shells. | 4. Reserve the shells. | 5. Pat the mussels dry with paper towel, place in a bowl. | 6. Add a little extra chickpea flour to lightly coat. | 7. Add enough oil to a large saucepan to reach a depth of 5cm. | 8. Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds). | 9. Dip 1 mussel at a time in the batter. | 10. Deep-fry mussels, in 1 batch, for 3 minutes or until crisp and golden. | 11. Use a slotted spoon to transfer the mussels to the reserved shells. | 12. Sprinkle with sea salt flakes. | 13. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea flour 75 26703.0 3989.58 1544.91 461.61
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    salt - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    cold water 80 0.0 0.0 0.0 0.0
    mussel 12 4681.1626 200.8545 647.7423 121.928
    chickpea flour 26703.0 3989.58 1544.91 461.61
    vegetable oil - - - -
    sea salt flaked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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