Mussel Fritters

🧂 Ingredients

• 1 kg Fresh mussels

  scrubbed and debearded (See note 1)
• ¼ cup Milk
• ½ cup Self raising flour
• ½ teaspoon Curry powder
• Pinch of Salt and pepper
• 1 Egg
• 80 g Sweetcorn kernels

  Frozen
• 2 sticks Spring onions / scallions

  Finely sliced
• 20 g Jalapenos

  Fine chopped
• 2 tablespoon Canola oil
• 2 tablespoon Butter
• ½ cup Mayonnaise
• 2 tablespoon Horseradish cream
• Lemon wedges

  To serve

Instructions

• 1 Scrub and debeard the mussels. Take a large pot with a lid and place onto a high
  heat. Once the pot is hot, add the cleaned mussels along with a splash of water,
  cover and allow the mussels to steam open. Give any that dont open an extra
  minute or two, to see if they open. Once open, remove from pot and allow to
  cool. Discard any that don't open
• 2 Remove the meat from the shell. Roughly chop the mussels.
• 3 In a large bowl, add the milk, flour, curry powder, salt and pepper and egg,
  whisk until smooth.
• 4 Then add the (defrosted) sweet corn kernels, sliced spring onion, chopped
  jalapeno and chopped mussels and mix until well combined.
• 5 Cover and place the batter in the fridge for 30 minutes.
• 6 Heat a large non-stick pan to a medium heat, add the canola oil and butter,
  allow the butter to melt and foam a little.
• 7 Using a dessert spoon add a spoonful of the batter into the pan, keeping a gap
  between each spoonful of batter.
• 8 Allow to cook on one side until golden brown, about 2-3 minutes then flip to
  cook the other side until golden brown.
• 9 Mix the mayonnaise and horseradish cream well and set aside.
• 10 Place the fritters on plate with horseradish mayo, a wedge of lemon and enjoy!

Nutrition Info