- Deep Fryer: A dedicated deep fryer can offer consistent oil temperature and depth control for even cooking of batter-coated mussels.
- Batter Dispenser or Squeeze Bottle: For precise application of the ouzé batter onto the mussels, ensuring uniform coverage.
- Deep Fryer Cleaning Brush: Essential for cleaning and maintaining a deep fryer, but not directly used in cooking.
- Basket or Flipper for Deep Fryer: Used to safely lower and retrieve mussels into and out of hot oil.
- Frying Gloves: Essential for safety when handling the deep fryer, though not directly related to the batter application or cooking process.
- Oil Heating Pad (if needed): Some deep-frying setups might benefit from preheating oil more uniformly with an oil heating pad.
- Batter Thermometer: To ensure the batter's temperature is optimal (though typically not needed, it can be an optional addition to precision cooking).
- Deep Fryer Scraper: Essential for removing mussels and any excess oil from fryers post-cooking.
35 to 40 large mussels, cleaned under running water (about 3 pounds)
1 cup dry white wine (optional)
Sea salt
Good pinch of Aleppo or Maras pepper or hot red pepper flakes, to taste
1 cup plus 2 tablespoons cornstarch
Olive oil or olive and sunflower oil for frying
11/ 2 cups all-purpose flour
11/ 2 teaspoons baking powder
1 cup ouzo (see Note)
1/ 2 cup sparkling water, or more as needed
2 lemons, quartered
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