Neighborhood Kitchens

Oleana's Fried Mussels with Turkish Tarator Sauce

Tarator is a traditional Turkish sauce made from almonds.


1/2 cup untoasted blanched almonds
2 tsp. garlic
1 tsp. fresh-squeezed lemon juice
1/4 cup olive oil
1/2 cup water
3/4 cup corn starch
3/4 cup flour
1-1/4 – 1-1/2 cups lighter-bodied beer (e.g., pilsner)
4 doz. Prince Edward Island mussels
1 cup dry white wine
1/2 onion
2 ribs celery
2 cloves garlic (for simmering mussels)
3 Hungarian peppers, cut into small chunks
4 – 6 cups canola frying oil
8 hearts romaine lettuce
2 Tbs. lemon vinaigrette
2 tsp. fresh parsley
2 lemon wedges (for squeezing over the top)


Combine the almonds, garlic, lemon juice, salt, olive oil, and water in a blender and blend until creamy and viscous. Set this tarator sauce aside.

Add equal parts corn starch and flour to a mixing bowl. Slowly add beer while continuously whisking, until the mixture is smooth and glossy.

Simmer mussels in white wine, onions, celery, and garlic for approximately 5 minutes until the mussels open. Remove from shells.

Chop peppers into small discs, and add peppers and mussels to beer batter. Coat each piece and carefully drop into frying oil.

When mussels and peppers are golden brown and begin to float, remove from oil.

Arrange romaine hearts on a plate and drizzle with lemon vinaigrette.

Place mussels and peppers on top of lettuce leaves.

Pour tarator sauce over the whole dish and top with fresh parsley and lemon juice.

Serves: 4 to 6

chef piuma

Cassie Kyriakides Piuma is the chef de cuisine at Oleana, a restaurant in Cambridge inspired by the flavors of the Mediterranean. She shared this recipe with us when she was featured as our guest on Neighborhood Kitchens.


More Food & Wine




Simply Ming

About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44

About the Author

On the Go

In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

icon  Watch: Full Episodes

facebook  Like: NeighborhoodKitchens

twitter icon  Follow: @NKitchensWGBH

icon  Pin: NKitchensWGBH

Find a Neigbhorhood Kitchen
click on the map to explore

Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


Sign Up

Sign-up for WGBH Food & Wine updates, Craving Boston updates, WGBH promotions, and previews of what's coming up on WGBH TV.




Craving Boston (Official Website)
Kitchen Vignettes

Support for WGBH is provided by:
Become a WGBH sponsor