Thursday, 29 December 2016

Mussel Fritters

Love, love, love mussels, unfortunately the cyclist isn't a fan so I chop them up and disguise in a fluffy batter ;)


Ingredients
  • 24 fresh mussels, scrubbed and de-bearded
  • 2 large free range eggs
  • 2 tbsp organic unbleached flour (or whatever you have on hand)
  • 1/4 tsp baking soda
  • pinch of sea salt and lots of freshly cracked pepper
  • big handful of fresh herbs i.e parsley, coriander, thyme
  • fresh red chilli, finely chopped (optional)
Method
  1. Scrub mussels under cold water, discard any that don’t close
    then steam open in a little water in a pan with a tight-fitting lid. Give the mussels plenty of heat and remove them from the pan in batches as they open (don't over cook). Remove any remaining beards and chop up finely or if you don't have a mussel 'hater' I love to leave them in big chunks
  2. In a bowl, whisk together rest of the ingredients, then add mussels
  3. Heat a pan on a high heat and throw in a good chunk of butter and once it starts bubbling (but don't et it turn brown) cook tablespoon size fritters until brown, normally 2-3 minutes each side. 
  4. Serve with lemon slices and enjoy!