Green Lipped Thai Style Mussel Fritters
Sorry photo didn’t come out too clear!
Mussel fritters are one of those traditional Kiwi icon dishes that seem to have been around forever, probably because mussels have always been easily accessible and cheap and because of their size a very substantial meal too. I decided to jazz them up a bit for pre- dinner canapés I was taking to friends by adding some Thai spices to them and it worked a treat. The sauce in the middle is a spicy peach but unfortunately I did not note the ingredients down for this but just kept adding a bit of this and that while they were cooking. I do intend to re do once the stone fruit is in season and I will certainly share it with you then.
- 300g green lipped mussel meat (about 24 mussels)
- 2 Spring onions, finely chopped
- Handful coriander, chopped
- 1 tsp Lemongrass paste
- 1 chilli, chopped
- 2 egg whites (you could make a aoli with the yolks to dip in)
- 1tbsp plain flour
- Salt & pepper to season
- In a large pan place 2 cups of water and bring to the boil. Put as many mussels into the pan as possible and cover with a lid. Steam mussels until the shells open fully (about 5-8 mins). Discard and that do not open. Repeat until all mussels are cooked.
- Remove mussel meat from shell and pull off ‘the beard’ which is the hairy bit that attaches the shell to the rock, discard these.
- Finely chop the mussels and place in a large bowl.
- Add the spring onions, coriander, lemongrass & chilli to the mussels and combine.
- Sift the flour over the mussels and combine.
- Season with salt & pepper.
- Whisk the egg white till fluffy and the.
- Fold the egg whites into the mixture.
- In a non stick or cast iron frying pan add a tablespoon of oil.
- Add a small bit to taste test and cook on both sides, check taste for flavour and re-season if required.
- Use a teaspoon to measure canapé size fritters into the frying pan, flatten them slightly and cook on both sides till golden. Don’t forget your mussels have already been cooked so they will not take too long. Leave enough space in between fritters so you can flip them over.
- You can always make burger size too and enjoy this in between a burger bun with salad!