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Episode 7: Mussel Fritters

Mussel Fritters with Sautéed Whole Flounder  & Herb Butter Sauce.

These mussel fritters are super delicious served direct from you BBQ with a squeeze of lemon juice or like this riding shotgun with a fresh flounder or two and a delicious simple herb sauce made in the pan.

Serves 6
Step 1.  Batter For Fritters
4  Eggs
1 cup Flour
1 tsp Baking Powder
2 Tbl Milk
Salt and Pepper

Break the eggs into a bowl, using a blender with a whisk attachment, or similar, whisk the eggs for a minute before adding the flour , baking flour and milk . Whisk in to a smooth batter. Add a little salt and pepper to season. Keep in the fridge until required

Step 2.  Mussel Fritters Mix
100gm Bacon
450gms Cooked and Picked Mussel Meat (that's about 2.5kg live in the shell)
1/3 Cup Red Onion (Fine Dice)
Zest of 1 Lemon (Finely minced)
1 1/2 Tbl Lemon Juice 
1/4 Cup Basil Leaves (Rough Chopped)
1/4 Cup Parsley (Rough Chopped)
1 tsp Sugar
Sea Salt and Fresh Black Pepper
1 Cup Fritter Batter Mix  (step 1)
2 Egg Whites

For the bacon, place a pan on the heat and cook the bacon until slightly crisp. Remove from the pan, chop into a small dice and place in a mixing bowl.

Take half the mussel meat and place in a food processor. Process until quite finely minced, add this to the bowl. Now take the rest of the mussel meat and rough chop into a fine dice. Add.

Next add the red onion, zest of the lemon, plus the juice, basil leaves, parsley, sugar and season with the sea salt and fresh ground pepper.

Mix all together, then fold through one cupful of the fritter batter.  Lastly whisk the two egg whites until stiff, then fold into the mussel fritter batter to lighten the mix. Cook off a little of the fritter mix and check the consistency and seasoning

Step 3.   Cooking and Serving
Mussel Fritter Batter
Canola Oil
6 Flounder (Gutted and skin removed from top fillet)
Sea salt and Fresh Black Pepper
1 1/2 Cup Flour
200gms Butter
1/4 Cup Extra Virgin Olive Oil
1/2 Cup Shallots (finely chopped)
1 - 2 Fresh Chili, (finely chopped)
1 Tbl  Fresh Garlic (finely chopped)
1/3 Cup Capers (rough chopped)
2 Lemons (zest and juice)
1 Tbl  Fresh Tarragon (finely chopped)
1/3 Cup Fresh Parsley (finely chopped)
1/3 Cup Fresh Basil (finely chopped)
Sea salt and Fresh black pepper

Pre heat your oven to 100 degrees

Take a skillet or sauté pan and place on medium heat.  Add a little canola oil then spoon out the mussel batter, in desirable sized fritters. Cook for a minute or two either side until golden and cooked through. Place the fritters in an oven proof dish and while you repeat, until you have finished the batter.

Likewise, season and dredge the prepared flounder in flour, then cook in a medium / low heated pan with a little canola oil or butter. Once golden and cooked through, remove from the pan and keep warm in the oven and repeat the process until all the flounder are cooked

For the sauce, wipe out the pan and place back on low heat, add the 200gms of butter along with the olive oil, shallots, chili, garlic, capers, lemon zest and juice. Cook on low for 5 minutes before adding the fresh chopped herbs, season with a little sea salt and fresh black pepper. Remove from the heat.

To serve, dish out a flounder onto each warm plate, then spoon over the sauce. Place the mussel fritters on a platter in the centre of the table for people to help themselves. A few cut up lemons for squeezing to complete the scene.


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