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Mussel Fritters with New Zealand Greenshell Mussels Recipes?

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Hi all; I've recently come across batches and batches of beautiful and fresh pre-shelled NZ Greenshell Mussels. I tasted a "Mussel Fritter" recipe at a roadside place and it left a lot to be desired, as it had very little "mussel" flavour (though the tomato relish on it helped a bit). I'd like to take a stab at making my own mussel fritters but scoured Chowhound and found nothing. Anybody have any ideas of how I can make mussel fritters that taste like they actually have mussels in them? I'd imagine cutting the mussels up a bit chunky would help, but that's where my ideas stop... thanks in advance for any help you can provide!

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  1. I'd go with a light Tempura batter and keep them whole.

    Otherwise you could roughly chop them, mix them with a basic drop scone/pancake batter and maybe some fresh parsley.

    The very fabulous Pat Churchill has a recipe at Cooking DownUnder...

    http://www.cookingdownunder.com/artic...

    1 Reply
    1. re: purple goddess

      Purple Goddess, thank you for your suggestions. I'm going to have a play with the mussels this week using your tips and see how they turn out. Then I'll get back to you to let you know how they came out! Again, thank you.

    2. I LIVE on mussels here in NZ ( well, nearly) and fritters are a favourite way of preparing them. Dont have recipes as such but here are a couple of ideas!

      Steam open 15 large mussels in a little water, reserve all liquid from steaming, and chop the meat into pieces as you like. I actually chop reasonably small. In a bowl put 2 cups of self raising flour, grated zest of 1 large lemon, some chopped parsley, finely chopped onion to taste, a packet of seafood soup mix ( something like Maggi), salt and fresh ground pepper, and one beaten egg. Add mussel meat and enough liquid from steaming to make a consistency that will not drop easily from a spoon. Kinda slides off after 2 seconds!! If the mix needs more liquid, add a little more egg or some water. Shallow fry spoonfuls in hot oil.
      Another version is same quantities of mussels and flour, add some chopped coriander and Thai basil ( or regular) finely chopped chilli to taste, 2 eggs, a dash of fish sauce, grated lemon/lime zest. Makes wonderful Thai version fritters, both types are great served with sweet chilli sauce.

      Hope you get to try these, just yummy!!

      2 Replies
      1. re: Sentiamo

        Wow, Sentiamo, these recipes are making my mouth water. I already bought the smoked mussels but I will also try them with the fresh. (I'm always captivated by the heaps of shells being sprinkled in the seafood section of the market). I'll make both kinds and see how they differ in taste. Thanks for your precise directions, can't wait to try'em!

        1. re: Sentiamo

          Sentiamo, I got so many great ideas from this thread that I ended up using your first suggestion as the base "recipe" then added bits and pieces from the others.

          I first got pre-steamed (400 grams) Greenshell Mussels. They had some juice in the bag which I saved. I put the flour in the bowl, grated the zest into it, then threw in a handful of fresh parsley and a large handful of fresh dill into it. Then I squeezed in some Dill Concentrate from the fresh-foods aisle at the grocery, salt, pepper, and the finely diced onion. I then took the Maggi "Fish Pie" powder and mixed it with a bit of water and the reserved juice from the mussels. At that point I realized that the Fish Pie mix had cheese in it, but too late, I was a woman on a mission!

          So I beat the egg, added it to the paste, then roughly chopped up the mussels, adding it all together. It was very mealy, not anything that could ever drop from a spoon. So I added a bit more water, and a half cup of milk. That loosened it up a bit.

          The batter made six huge fritters and they got lots of compliments which surprised me since I veered off of your recipe a bit (it was the Fish Pie mix that threw me!). Served them with a tangy tomato relish and fresh squeezed lemon juice. I think the zest in your recipe is what made them taste so distinctive, as well as the Maggi mix... so thanks for those suggestions.

          Next time, the Thai fritters, as these were delish! Again, thank you for your suggestions!