Spanish Style Mussels

When you have to deliver delicious, crunchy fries in a hurry choose McCain Beet Batter Fast Fry, coated in our signature beer batter. The 10mm cut size allows for a faster cook time, while our signature coating provides a superior crunch.


  • Fresh mussels
  • Spanish onion, chopped
  • Garlic cloves, chopped
  • White wine (or red, chicken broth or beer)
  • Diced tomatoes with liquid
  • Smoked Spanish paprika (or just paprika)
  • McCain Beer Batter Fast Fry 10mm


  1. Sauté onion and garlic. Add in the diced tomatoes, white wine (or red wine, chicken broth or beer) and the Spanish smoked paprika and let boil for 2 minutes.
  2. Put the cleaned mussels in the pot and boil for 5-8 minutes. Check the mussels at 5 minutes to see if they are all open.
  3. Deep fry McCain Beer Batter Fast Fry 10mm at 175°C for 2 – 3 minutes. Shake basket to remove excess oil. Always cook to a light golden colour.
  4. Portion mussels into bowls and serve with the McCain Beer Batter Fast Fry 10mm.