27 June 2011

COROMANDEL MUSSEL FRITTERS

• 1.5kg fresh mussels in the shell
• 6 tbsp olive oil
• 1 onion, finely chopped
• 1 tsp curry powder
• 2 eggs, beaten
• 3 tbsps flour
• 2 tbsps coconut cream
• 2 tbsps chopped parsley
• Salt and pepper

Wash the mussels and place in a pan with a cup of water over high heat. As the mussels start to open, remove them with tongs from the pan. When all are opened, remove the mussels from the shells, discarding the beard and the dark, tough foot from each mussel. Divide the shelled mussels in half. Process half in a food processor so they are almost pureed, and roughly chop the remaining half so they are chunky. Meanwhile heat 2 tablespoons of the oil in a heavy frypan and add the onion and curry powder, stirring often until the onion is soft and cooked through. In a bowl beat the eggs with the flour and coconut cream to form a smooth batter. Add the mussel puree and the chopped mussels with the parsley and seasoning. Allow the batter to stand for at least 10 minutes. To cook the fritters, heat some of the remaining oil in a heavy frying pan. Drop tablespoons of the mixture into the heated pan, and cook over a gentle heat until golden. Turn, cook the other side and then remove to a heated plate. Cook about 5-6 at a time, adding a little oil as needed. Makes 18-24 fritters to serve warm with a wedge of lemon or lime. Serves 6. * wine match: chardonnay * Recipe by Lauraine Jacobs for NZ Listener * Photo by Elizabeth Clarkson