If mussels are your passion and you really can’t say no to fried fish, mussel fritters are a must.
They’re a tasty appetiser that’s easy to prepare, and ideal served during a fish lunch or dinner.
Treat yourself to their delicious flavour and find out how to make them with the recipe below.
First, clean the mussels. Use a knife and a wire brush to remove the byssus (the strands coming out of the mussel) and scale on the shell, if any, then rinse under running water.
Pour a few tbsp of oil into a pan with a peeled garlic clove, place the pan on the heat and, when it starts to warm up, add the mussels. Add some flavour with a generous quantity of pepper, cover the pan and leave it to cook until the mussels have opened completely.
In the meantime, prepare the batter by mixing flour, Sardinian pecorino, eggs, the washed and chopped parsley, lemon zest and instant yeast. Work the ingredients with a whisk, adding the beer while stirring constantly. When you have a smooth, lump-free batter, shell the mussels, discarding the closed ones, add the mussels to the mixture and stir so that they are completely covered by the batter.
Heat copious frying oil in a saucepan and, when hot enough, cook the mussel fritters by simply pouring some spoonfuls of batter into the hot oil.
For the mussels:
- Mussels 1kg
- Garlic 1 clove
- Extra virgin olive oil as required
- Pepper as required
For the batter:
- 00 Flour 100g
- Beer 100ml
- Monreale Fattorie Girau pecorino 30g
- Eggs 2
- Parsley 1 sprig
- Lemon zest
- Instant yeast for savoury dishes 1 teaspoon
- Frying oil as required