Mussel Fritters

Method

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1. Scrub the mussels and pull off the beards. Discard any that are open and do not close when tapped.

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2. Put the mussels and water in a large pot, cover and steam for 4 to 5 minutes, shaking the pot, until the shells have opened. Discard any that stay shut.

   Mark done Start 4 min timer

3. Remove the meat from the shells and chop it coarsely. Pat dry with paper towels.

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4. Whisk the flour, baking powder, eggs, milk, salt and pepper in a bowl to a thick batter. Fold in the mussels, spring onions and parsley.

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5. Heat 1 cm of oil in a large frying pan over medium-high heat. Spoon in the mixture, about 3 tablespoons per fritter, and fry for 2 to 3 minutes per side, until deep golden.

   Mark done Start 2 min timer

6. Drain on paper towels and serve hot with lemon and sweet chilli sauce.

   Mark done

Chef’s Tips

• Pat the chopped mussels dry. Wet mussels thin the batter.
• Keep the batter thick. It should drop from a spoon, not pour.
• Fry over medium-high heat so the outside crisps before the middle overcooks.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Lemon wedges
• Sweet chilli sauce
• Buttered white bread

Storage & Reheating

Best eaten straight from the pan. Keep leftovers in the fridge up to 2 days and re-crisp in a hot oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.