Bruce’s Mussel Fritters Recipe

SpotX Wild Foods Recipe from Bruce Haslam
Prep:15 minutes Cook:15 minutes Difficulty:1
  • 12 mussels, uncooked.
  • 1 onion.
  • 1 egg.
  • Flour.
  • Salt and pepper, to taste.
  • Remove raw mussels from their shells and retain the mussel water.
  • Layer the ingredients in a blender in the order below:.
  • Half the onion, diced.
  • A third of the mussels.
  • Sprinkle flour over mussels.
  • Other half of the onion, diced.
  • The second third of the mussels.
  • Sprinkle flour over mussels.
  • Add egg.
  • Add final third of the mussels.
  • Sprinkle flour and seasoning over the mussels.
  • Pulse in blender until all ingredients are finely blended.
  • Add small amount of mussel water; blend till moist and smooth.
  • Heat olive oil in a frying pan.
  • Place tablespoons of mixture in the frying pan.
  • Cook until golden brown on both sides.

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.

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