Mussel Fritters

Makes 6 tasty fritters


  • 1 cup corn (fresh, frozen or canned)
  • 2 eggs, beaten
  • 14 mussels
  • 1/3 cup self-raising flour
  • Handful of parsley
  • Oil for cooking
  • Optional extras: ½ red onion finely sliced

How to make:

  1. Start by steaming the mussels. De-beard them if you like, we personally didn’t bother for this and just removed them after cooking, but totally up to you. Pop the mussels into a large pan and add 1 cup of boiling water, steam for 5 minutes (with the lid on the pan), allowing the shells to open.

  2. Drain the mussels and discard any that didn’t open.

  3. Open the shells of the cooked mussels and take the mussel meat out.

  4. Pop the mussel meat into a food processor - we use the Kenwood Multipro - along with the parsley and pulse to chop to the texture that you like.

  5. Add the blended mussels to the flour, beaten eggs and corn and mix.

  6. Heat a tbsp of oil in a non-stick pan and add dollops of the mixture into the pan.  Cook over a medium heat for 2-3 minutes on each side until golden and cooked through.

Serve with sour cream, avocado, sweet chilli sauce or any other toppings you like!



Published By

Claire Turnbull



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