• 20 Pidy Gourmet Mini-Bouchées Goutte d'Eau
• 1 kg gold brand mussels
• 1 onion
• 1 stick celery
• pepper and salt

For tempura:

• 100 gr flour
• 15 gr baking powder
• 1 egg white
• 1 glass ice-cold water

For chive sauce:

• 100 gr mayonnaise
• finely chopped chive
• juice from ¼ lemon

• Cook the mussels (just opened and still substantial meat) with the onion and celery
• Take them out of the shell and let them cool off completely
• In the meantime make the tempura:mix the flour with the baking powder, beat the egg white and mix with the flour, add small quantities of water until it reaches the correct consistency, put in the refrigerator
• Mix the mayonnaise with the chive and lemon juice
• Place the Pidy Gourmet Mini-Bouchées Goutte d'Eau in a pre-heated oven (170 °C) for 5 min.
• After cooling off, fill with some chive sauce
• Dip the mussels in the tempura and deep-fry them in a deep-fryer at 180 °C
• Finish off with a dash of beetroot