Mussel Fritters

Name: Mussel Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 kg Fresh mussels (2.2 pounds) scrubbed and debearded (See note 1); 1/4 cup Milk; 1/2 cup Self raising flour; 1/2 teaspoon Curry powder; Pinch of Salt and pepper; 1 Egg; 80 g Sweetcorn kernels Frozen; 2 sticks Spring onions / scallions Finely sliced; 20 g Jalapenos Fine chopped; 2 tablespoon Canola oil; 2 tablespoon Butter; 1/2 cup Mayonnaise; 2 tablespoon Horseradish cream; Lemon wedges To serve

by A Tasty Kitchen

2 - 4

30 min

Simple to make yet delicious to eat. Mussel fritters are popular here in New Zealand, perfect as an appetizer, snack or a great way to feed a crowd. Our recipe uses a classic fritter batter, along with a few additional ingredients to build great flavour. Enjoy!

Find the recipe in full here: Mussel fritters.

Plated mussel fritters.

If you love fish and seafood, this is a great all year round dish. We love whipping up fritters for an easy Friday eat or for enjoying while a game is on. Serve with our horseradish mayo and a wedge of lemon, for a tasty dish.

Fritters are great served as part of a shared platter. This recipe would work well with our ever popular sushi, spicy New Zealand mussels, vegetable rice paper rolls and our delicious smoked salmon dip.

Ingredients

This recipe for mussel fritters has classic batter ingredients:

Milk
Self raising flour
Salt and pepper
Egg
Plus of course the fresh mussels - we used beautiful green lipped mussels as they are native here in New Zealand. But depending on what's available in your area you could also use vacuum packed or frozen mussel. Just make sure you fully defrost frozen mussels in the fridge overnight prior to cooking them.

Then a few additional ingredients to build flavour:

Curry powder
Spring onions/ scallions
Jalapenos - you can adjust the heat to your preference.
Sweetcorn kernels - if in season use fresh and cut the kernels of the cob. Or use frozen or canned just drain off extra liquid prior to adding to the batter. We used frozen as fresh sweetcorn is not in season right now.
Salt and pepper

Plus a little oil and butter for cooking.

See the recipe card below for quantities.

How to prepare and cook mussels

To prepare fresh mussels, first scrub then debeard them. (This is the part that looks like hair, simply pull it off)

To cook fresh mussels. Cover a large pot with a lid and place on a high heat. Once the pot is hot, add the cleaned mussels along with a splash of water, cover and allow the mussels to steam open. Give any that haven't opened yet another minute or two, to see if they open. Once ready remove the mussels from the pot and allow to cool a little. Discard of any unopened mussels.

Harvested mussels

Instructions

Follow our 3 simple steps to making delicious mussel fritters:

Prepare and steam the mussels - discard any mussels that don't open. Allow the open ones to cool then remove and chop the mussel meat.
Create the batter - in a large bowl mix all the ingredients together, cover and allow to chill in the fridge for 30 minutes.
Cook the fritters - spoon the batter on to a hot non stick frying pan, cook for a few minutes each side until golden.

Serve with your favourite sides and enjoy!

Plated mussel fritters with wedge of lemon.

Mussel Fritters

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Recipe details

Yield 2 - 4
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 kg Fresh mussels (2.2 pounds) scrubbed and debearded (See note 1)
1/4 cup Milk
1/2 cup Self raising flour
1/2 teaspoon Curry powder
Pinch of Salt and pepper
1 Egg
80 g Sweetcorn kernels Frozen
2 sticks Spring onions / scallions Finely sliced
20 g Jalapenos Fine chopped
2 tablespoon Canola oil
2 tablespoon Butter

Horseradish mayo (optional)

1/2 cup Mayonnaise
2 tablespoon Horseradish cream
Lemon wedges To serve

Instructions

Prepare the mussels

Scrub and debeard the mussels. Take a large pot with a lid and place onto a high heat .Once the pot is hot add the cleaned mussels along with a splash of water, cover and allow the mussels to steam open. Once open remove from pot and allow to cool. Discard any that don't open
Remove the meat from the shell. Roughly chop the mussels.

For the batter

In a large bowl, add the milk, flour, curry powder, salt and pepper and egg, whisk until smooth.
Then add the (defrosted) sweet corn kernels, spring onion, jalapeno and chopped mussels and mix until well combined.
Cover and place in the fridge for 30 minutes.

To cook the mussel fritters

Heat a large non-stick pan to a medium heat, add the canola oil and butter, allow the butter to melt and foam a little.
Using a dessert spoon add a spoonful of the batter into the pan, keeping a gap between each spoonful of batter.
Allow to cook on one side until golden brown, about 2-3 minutes then flip to cook the other side until golden brown.

Horseradish mayo

Mix the mayonnaise and horseradish cream well and set aside.

To serve

Place the fritters on plate with horseradish mayo, a wedge of lemon and enjoy!

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