Mussel Fritters

With freshly opened mussels, this is perfection.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 1½ hours Servings: 4
  • 12 fresh mussels

    1 egg

    1 Tbsp Edmonds standard flour

    ¼ tsp Edmonds baking soda

    salt and pepper

    2 Tbsp chopped parsley or coriander

    oil for shallow frying

    lemon wedges

  • 1. Open the mussels by pouring hot water over them in a bowl, or steaming them slightly in an open pan with a little water. Remove from the shells and clean, then chop finely or whiz in a food processor, leaving the mixture a little chunky.

  • 2. With a fork, whisk together the egg, flour, baking soda, salt and pepper to taste and the herbs. Add the chopped mussels and chill the mixture for 1 hour if you have the time.

  • 3. Heat the oil gently in a heavy-based frying pan and fry large tablespoons of the mixture until golden brown on both sides.

  • 4. Drain on paper towels and serve with lemon wedges.

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