Blake Street Mussel Fritters

1:05 am on 12 May 2007

Ingredients

  • 1kg packet smoked mussels
  • 4 spring onions, thinly sliced
  • 1 red chilli, deseeded and chopped
  • 1 small red onion, diced
  • 100gms leaf coriander, chopped
  • 2 eggs
  • small amount self raising flour
  • olive oil to fry

Method

Blitz the mussels in the food processor, pulse chopping so they are roughly chopped. Add the eggs and pulse.In a bowl add the chilli, coriander, onion, salt and pepper. Sprinkle the mix with the flour just enough to bind. Let the mix rest. Fry off in batches.

Serve with a watercress shoot and red onion salad, lemon wedges. We serve with a lemon, roast garlic aioli.

From Jesse Mulligan, 1–4pm

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