Mon­day night mus­sel frit­ters

The New Zealand Herald - Bite - - This Week... - Recipe by Kathy Pater­son Pho­tog­ra­phy & styling by Tam West

Mus­sel frit­ters

Serves 4

¼ cup white wine

2kg live mus­sels, scrubbed and de­bearded

1 shal­lot, very finely chopped Zest of 1 lemon

3 Tbsp finely chopped flat-leaf pars­ley

1 Tbsp torn basil leaves

3 eggs, sep­a­rated

½ cup chick­pea flour

½ tsp bak­ing pow­der Salt and freshly zground black pep­per Oil, for fry­ing Lemon wedges, for squeez­ing

1 Heat the wine in a large saucepan over medi­umhigh heat. Add half the mus­sels and cook un­til they be­gin to open. Re­move mus­sels as they open to pre­vent them over­cook­ing. Cook the re­main­ing mus­sels. Dis­card any that do not open. 2 Re­move mus­sels from their shells, dis­card­ing the brown tongues, and re­serve the cook­ing liquor. Leave to cool.

3 Chop the mus­sels into rough dice. Place in a bowl with the shal­lot, lemon zest and herbs. 4 Lightly whisk the egg yolks with 2-3 ta­ble­spoons of the re­served cook­ing liquor. Add to the mus­sel mix­ture and stir to com­bine.

5 Mix to­gether the chick­pea flour and bak­ing pow­der and stir into the mus­sel mix­ture. Sea­son with salt and freshly ground black pep­per.

6 Beat the egg whites un­til soft peaks form and fold 1 ta­ble­spoon­ful into the mus­sel mix­ture to loosen, then care­fully fold in the re­main­ing egg whites. 7 Lightly coat the base of a fry­ing pan with oil and heat un­til hot. Drop 4 ta­ble­spoon­fuls of the mus­sel mix­ture into the pan and cook for about 2 min­utes on each side un­til golden and cooked in the cen­tre. Re­peat with the re­main­ing mix­ture.

8 Serve mus­sel frit­ters with bread and but­ter and a tomato sauce. A green salad is good here too.

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