Ingredients
- 2kg live mussels, scrubbed and bearded
- 3 eggs, lightly beaten
- 80ml (1?3 cup) milk
- 150g (1 cup)
- self-raising flour
- 1 bunch dill, chopped
- Vegetable oil
- Lemon wedges and green salad, to serve
Method
Bring 2-3cm of water to the boil in large saucepan. Add mussels, in batches, and cook, covered for about 2 minutes or until they just open. Remove opened mussels immediately to a large bowl and cool slightly (discard any that do not open). Preheat oven to 120C. When mussels are cool enough to handle, remove the meat then coarsely chop. Combine mussel meat in a large bowl with the egg and milk and stir. Add the flour and stir until a thick batter forms, then season to taste with sea salt and freshly ground black pepper then add dill.
Heat about 2 tablespoons of oil in a large, heavy-based frying pan over medium-low heat. Add heaped spoonfuls of mixture to the pan in batches, smoothing them to make fritters about 10cm across. Cook for about 3 minutes on each side or until deep golden and cooked through. Serve immediately with lemon wedges and green salad.
