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mejillones en tempura 0


  • 1 can of canned Hoya Mussels in pickled sauce
  • Corn flour
  • Wheat flour
  • Yeast powder
  • Very cold water
  • Mayonnaise
  • Soy sauce
  • Olive oil


Start by opening the can of Hoya pickled mussels, drain the marinade in a container and reserve it for later.

Preparation of the tempura: mix the two types of flour with the yeast, add part of the liquid from the marinade and gradually add cold water until a paste is obtained with which the mussels will be coated.

Heat the olive oil at 180 ºC and fry the battered mussels little by little (it is recommended not to fry a large quantity at a time).

Remove them from the oil and place them on absorbent paper to remove excess oil.

To make the sauce, mix the mayonnaise with a pinch of soy sauce (to taste).

The only thing left to do is to serve it on the plate, placing on the base a line of soy mayonnaise and on top the mussels in pickled tempura. Finally, we can add aromatic herbs such as parsley or coriander to give a personal touch to the recipe.

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