Mussel Fritters with pickled onions and citrus cream

Serves 4
Prep time: 15 minutes
Cook time: 10 minutes

4 eggs
1 cup sifted flour
1 teaspoon baking powder
4 tablespoons milk

Salt & pepper
400gm mussel meat from just steamed open mussels
½ red onion diced
½ cup Italian Parsley, chopped

Pickled onions
½ cup white wine vinegar
3 tablespoons castor sugar
1 teaspoon yellow mustard seeds
1 red onion, thinly sliced

Citrus cream
1 cup sour cream
1 lemon zested & juiced
1 cup lettuce leaves


  1. Break eggs into a blender with a whisk attachment, whisk the eggs for 1 minute, then add sifted flour, baking powder & milk, blend until smooth, season & leave until required.
  2. For the pickle heat up vinegar with sugar & mustard seeds until the sugar has dissolved, take off heat and once cooled pour over sliced onions & let rest.
  3. To make the citrus cream mix sour cream and citrus together and season.
  4. Place half the mussel meat on a chopping board and dice until the meat is smaller, not too fine, add the red onion & parsley, add additional seasoning & lemon zest & juice and mix together then fold into batter mixture.
  5. Heat in a pan on a medium-high heat, add some more olive oil then spoon mix into pan, cook 2-4 minutes each size until golden, remember to not make the fritters too big.
  6. Serve with lettuce leaves, pickled onions and citrus cream.

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