- 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)
Mahi Boundary Farm 2011
St. Clair Premium 2012
Valli Old Vine 2012