There’s something about mussel fritters that’s very addictive and very New Zealand. I couldn’t imagine life without New Zealand seafood or life without my mum! I’ve watched her make these countless time and I think the trick really is in the prep (see recipe).
12 fresh mussels
1/2 brown onion
a good handful of parsley, chopped finely (I also add some fresh coriander)
1 tablespoon of flour
1/4 teaspoon of baking soda
1/2 teaspoon of curry powder
Salt and pepper
2 tablespoons of olive oil for frying
You need to place the unopened mussels in a bowl or the kitchen sink and pour hot water over them, this makes them easier to open. Then open the shells, discard the nasty hairy bit (haha), remove the mussel from the shell and place the mussels into a food processor. Add all the other ingredients and pulse to mix. The batter should still be a little on the chunky side. Refrigerate for at least an hour.
Heat the olive oil in a fry pan. Fry large tablespoons of mixture gently in the oil until golden brown. Serve with lemon wedges. Because the mussels are not pre-cooked the result is very delicate, fresh tasting fritters!
Other variations may include adding half a grated courgette to the mix and serving with a lemon mayonnaise (see below).
2 egg yolks (your eggs must be fresh otherwise the mayo won’t thicken)
1 tablespoon of freshly squeezed lemon juice
1 cup of oil (olive or rice bran or canola)
Salt and pepper
1 tablespoon of parsley, chopped
Using a stick blender or whisk, mix together the egg yolks and lemon juice. While the blender is going slowly trickle in the oil, the emulsion will gradually thicken to a smooth mayonnaise consistency. Place into a small bowl, stir in the parsley and season to taste with salt and pepper.