Mussel Fritters with Hot Smoky Aioli & Green Salt
Mussel fritters are super-easy to make and a delicious treat when served with smoky aioli and fragrant green salt. The salt can be used in all sorts of dishes if you have any left over. It’s amazing sprinkled on poached eggs, avocado, fish, roast chicken or tomatoes on toast.
HOT SMOKY AIOLI
1 cup good-quality mayonnaise 2 cloves garlic, minced or crushed ¾ teaspoon hot smoked paprika Squeeze of lemon juice
GREEN SALT
¹⁄³ cup fresh celery leaves, bone-dry Few sprigs flat-leaf parsley, leaves only, bone-dry 4 tablespoons flaky sea salt
FRITTERS
25 good-sized mussels Small handful fresh dill
Few sprigs flat-leaf parsley 2 eggs, lightly beaten
1 spring onion, finely chopped 1 clove garlic, minced or crushed ½ cup plain flour, sifted 1 teaspoon baking powder About ½ cup whole milk Olive oil for frying
TO SERVE
1 lemon, cut into small wedges Fresh coriander Aioli: Combine mayonnaise, garlic and paprika, and season to taste with sea salt and freshly ground pepper. Add a little lemon juice for added tang. Makes 1 cup
Green salt: Place a large frying pan over high heat. Add celery and parsley leaves to the pan (ensure they are completely dry first). Toast leaves until crisp and crumbly when crushed between your fingers, but still a vibrant green and not browned. Quickly transfer them to a mortar and pestle. Crush a little, then add the flaky sea salt and mix with a teaspoon.
Fritters: Place a couple of centimetres of water in a large frying pan with a lid (or similar) and bring to the boil. Add mussels, cover and steam for about 5 minutes until they open.
Remove the opened mussels from the pan and allow to cool a little. Pull meat from the shells, discarding all the tongue and any beard.
Place cooked mussels in a food processor with dill and parsley and blitz to a rough paste. Scrape mixture into a bowl and fold in beaten eggs, spring onion, garlic, flour, baking powder and enough milk to make a batter consistency.
Place a large frying pan over high heat and add a splash of oil. Cook spoonfuls of mussel batter for 2-3 minutes on each side, or until puffed and golden. Drain on paper towels.
Serve fritters hot with the smoky aioli (you could serve this in some empty mussel shells), a sprinkling of green salt, some lemon wedges and a scattering of fresh coriander. Serves 3-4