Dixon Mussel Fritters

Name: Dixon Mussel Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 24 large mussels, cleaned, steamed and shelled.; 1 cup plain flour.; 1 teaspoon baking powder.; 4 eggs.; ½ cup milk.; Small red onion.; 3 tablespoons sweet chilli sauce.; ¼ cup chopped coriander.

SpotX Wild Foods Recipe from Grant Dixon
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

24 large mussels, cleaned, steamed and shelled.
1 cup plain flour.
1 teaspoon baking powder.
4 eggs.
½ cup milk.
Small red onion.
3 tablespoons sweet chilli sauce.
¼ cup chopped coriander.

Directions:

Sieve flour and add baking powder in mixing bowl.
Whisk eggs and milk into flour.
Add in onions, coriander, sweet chilli sauce and mix.
Place some olive oil in heavy pan or on a barbecue plate.
Preheat to medium.
Ladle tablespoons of mixture into pan.

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Gran Reid’s Chilli Mussels

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Mussels
Mussels Green-lipped mussels are firm favourites on many Kiwi families’ tables. In numerous places around our coastline they are easy to get, and with New Zealand’s aquaculture industry bedding-in mussel farms around the country they are inexpensive to obtain from a ‘supermarket reef’ near you, even if you live far inland. Being filter feeders mussels are normally found where there is reasonable water movement, attached to rocky outcrops and underwater structures. In some harbours they will attach themselves to low-lying foul and even mud bottoms in the centre of channels; however, these generally do not taste as good as the ones plucked off the rocks due to the higher amount of sediment they are exposed to. Be careful taking mussels off wharf pilings and mooring poles.