Details
Serves: 2-3
Method
- Place mussel meat into a food processor.
- If using live mussels place the unopened mussels in the kitchen sink and pour hot water over them, this makes them easier to open. Then open the shells, discard the beard, then remove the mussel from the shell. You could also use the mussel meat from thawed half shell mussels, as well as smoked or marinated mussel meat.
- Add all the other ingredients and pulse to mix. The batter should still be a little on the chunky side. Refrigerate for at least an hour.
- Heat the olive oil in a fry pan. Fry large tablespoons of mixture gently in the oil until golden brown.
To Serve
Serve with lemon wedges.
About the Chef
Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree www.thehuiatree.com
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