Mussel Fritters

 

SpotX Wild Foods Recipe from Carol Thomas
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

  • 1½ cups of cooked mussels (1 kilogram in the shell).
  • 1 cup of packet scone mix.
  • ¾ cup cold water.
  • 1 teaspoon pesto.
  • 1 teaspoon sweet or hot chilli sauce, to taste.
  • ½ teaspoon salt.
  • Olive oil and a knob of butter.
  • Lime wedges, to serve.

Directions:

  • Put mussels in the microwave and cook until they just open.
  • Shell and clean the mussels, then chop finely or mince.
  • Combine scone mix, cold water, pesto, chilli sauce and salt in a bowl.
  • Stir into a smooth batter.
  • Add mussels and stir evenly through the mix.
  • Heat olive oil and a knob of butter in a frying pan until shimmering.
  • Fry spoonfuls of the batter mix until golden brown on each side.
  • Drain well on paper towels.
  • Serve with wedges of lime.
  

 

Mussels
Mussels Green-lipped mussels are firm favourites on many Kiwi families’ tables. In numerous places around our coastline they are easy to get, and with New Zealand’s aquaculture industry bedding-in mussel farms around the country they are inexpensive to obtain from a ‘supermarket reef’ near you, even if you live far inland. Being filter feeders mussels are normally found where there is reasonable water movement, attached to rocky outcrops and underwater structures. In some harbours they will attach themselves to low-lying foul and even mud bottoms in the centre of channels; however, these generally do not taste as good as the ones plucked off the rocks due to the higher amount of sediment they are exposed to. Be careful taking mussels off wharf pilings and mooring poles.


 

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