Mussel Fritters

"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."
photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
6 fritters




  • 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.
  • Enjoy!

Questions & Replies

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  1. 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
  2. mersaydees
    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 <b>Aussie New Zealand Recipe Swap</b>.
  3. robyn win
    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.
  4. susie cooks
    I have never had these before and they are delicious! So easy to make and very inexpensive! I will definitely be making these often. Made for Aussie swap #34.
  5. Mecnic
    From one Kiwi to another, aren't they so simple and yet so wonderful. Thanks for putting the recipe on this site. Mecnic


Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
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