Total Time
15mins
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  1. Lightly steam mussels until they just open.
  2. Remove beards, take from shell and chop roughly. (Not too fine).
  3. In a bowl, beat the eggs, Sift in the flour and baking powder and beat with a fork to combine.
  4. Stir in the mussels, salt, pepper, basil and parsley.
  5. 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.
  6. Enjoy!
Most Helpful

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

lilyfound September 18, 2015

These are such a surprise and a fabulous brunch item! Not at all what I thought! Even picky DH kept talking about them 24 hours later, "you know, those mussel patties are really cool!" This from a man who normally won't eat a mussel! He said they looked delicious and couldn't resist! Made as directed, except I made 4 versus 6. Would definitely make 6 next time. Great flavors, and all I served them with were slices of lemon. Thanks, Kiwi Kathy! Made for Aussie New Zealand Recipe Swap.

mersaydees March 30, 2009

What delicate wee morsels these are. At last, mussel fritters that aren't like small, windowless buildings. Super easy, super taste, ingredients are spot on. I didn't have any basil, not overly fond of it anyway, so just added a good handful of flat leaf parsley. Mussels are cheap here and out of 2 dozen I got 8 fritters, a pot of mussel chowder and 1/2 litre of stock. Thankyou Kiwi Kathy for a great recipe, I next plan to make these for a party, I'll make them small and serve with a sour cream and sweet chilli dipping sauce. From one kiwi to another.

robyn win February 25, 2009