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LOCATION: Recipes >> Shellfish >> Mussel Fritters 01

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Mussel Fritters

14 mussels
2 eggs
2 Tbsp flour
1 tsp baking powder
2 Tbsp chopped parsley
2 Tbsp chopped fresh basil
1/2 tsp salt
freshly ground black pepper
butter for frying (clarified is best)

Lightly steam mussles just until they open. Remove beards. Take
from shells and chop mussels roughly. (Not too fine) Set aside
with the chopped parsley and basil.

In a bowl, beat the eggs; sift in four and baking powder. Beat
with fork to combine.

Stir in the mussels, salt, ground pepper, basil and parsley.

Melt butter over medium heat. (Too high and the butter will burn)
Drop mixture by tablespoonsful into the butter and fry - pancake
style - for 1-2 minutes per side until golden.

TIPS:

Don't over-steam the mussels.
Don't over-chop mussels - they should be somewhat chunky.
Be ready to eat the fritters hot as they come out of the pan!!
The recipe divides nicely in half to make an appetiser for two.
Other seafood can be substituted.
The basil is the secret ingredient.

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