photo by mersaydees
- Ready In:
- 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)
- 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.
Questions & Replies
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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
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>.
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.
RECIPE SUBMITTED BY
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.