however, if making them for people who are a bit squeamish about mussel bits chop them up a bit. The tomato salsa sets this off especially when the tomatoes are fresh from ones garden :D
For the Fritters
- 15-20 large fresh NZ Mussels in shells
- 2 free range eggs, separated
- ¼ cup brown rice flour (or just standard flour)
- ¼ milk
- large handful of chopped parsley, thyme, coriander - whatever you've got on hand
- 1 large spring onion, finely sliced
- 1/2 fresh red chilli, finely chopped (optional)
- freshly cracked pepper and sea salt
- lemon wedges, to serve
- sliced avocado, to serve
- coconut oil, for cooking (or use olive oil or butter)
- Clean the mussel shells and pop into a large pot with about a cup of water, cover and bring to boil. As the mussels start to open pull them out of the pot, the trick is to not let them overcook since you’ll be cooking them again in the fritters
- Chop each mussel in half (or dice it up finely depending on your audience)
- Whisk egg yolks, flour and milk to make a batter.
- Mix in the mussels, parsley and spring onion.
- Season with salt and pepper.
- Whisk egg whites until stiff and fold in.
- Pop 1 tbsp of coconut oil in a frying pan over a medium heat.
- Measure large tablespoons of the mussel mixture into the hot pan and cook for 1-2 minutes each side, until brown and cooked through.
Tomato Salsa Ingredients
- 4-6 medium tomatoes, finely chopped
- ½ red onion, very finely sliced
- 1 small garlic clove, chopped
- small splash red wine vinegar (or cider or white wine vinegar)
- ½ lemon, juice only
- ½ bunch coriander, roughly chopped
Serve mussel fritters with salsa and sliced avocados on top. Yum :D