Recipe by Kiwi Kathy
I found this recipe on the Geocities Website. Whipped it up for lunch today and these fritters are devine. Light and tasty and they go down a treat. The recipe notes that Basil is the secret ingredient in this recipe.
Top Review by lilyfound
1st time I've subscribed to comment on a recipe....Have to say; I'm a Kiwi, and have made many a Mussel fritter in my time. It wasn't until I began cooking these, I realized I hadn't sautéed onions and garlic ; never having made them any other way! I loved the lightness of these and purity of taste. Quite delicious thank you...I doubled the recipe and will share them around tomorrow. xx
- 14 mussels
- 2 eggs
- 2 tablespoons flour
- 1 teaspoon baking powder
- 2 tablespoons parsley, chopped
- 2 tablespoons basil, fresh, chopped
- 1⁄2 teaspoon salt
- black pepper, freshly ground
- butter, for frying (clarified is best)
Directions See How It's Made
- Lightly steam mussels until they just open.
- Remove beards, take from shell and chop roughly. (Not too fine).
- In a bowl, beat the eggs, Sift in the flour and baking powder and beat with a fork to combine.
- Stir in the mussels, salt, pepper, basil and parsley.
- Melt butter over a medium heat. Drop mixture into butter and fry pancake style until golden brown, then flip and cook until golden on other side.