Mussel Fritters

11:30 am on 25 March 2013


  • 1600 g of mussels in the shell
  • 6 eggs
  • 1 cup self-raising flour
  • 2 tbsp sweet chilli sauce
  • 120g feta cheese
  • small bunch coriander
  • salt and pepper to taste


If you have someone that can open the mussels raw then this will give you the best result.

If not, place mussels in pot with a small amount of water.

Bring to boil and steam the mussels open. Shake the pot to assist opening. Remove mussels from their shells and chop into small pieces.

Beat eggs until frothy, add chilli sauce then mix in flour until smooth. Crumble in feta cheese and chopped coriander and mix to form a smooth batter. Add the chopped mussels and mix in.

Place large spoonful in heated pan, or BBQ hotplate with a little oil and cook on each side until brown and cooked through.

Serve with a simple rocket and tomato salad with a squeeze of lemon and a sprinkle of rock salt.

Wine Match from John Hawkesby

Mussels (whatever style)

Sauvignon Blanc
Mahi 2012
Mahi Boundary Farm 2011

Pinot Gris
St. Clair Premium 2012

Valli Old Vine 2012

From Nine To Noon

Find a Recipe

or browse by title