Chorizo & Sun-dried Tomato Greenshell Mussel Fritters with Smoked Capsicum Mayo

Details

Serves: 4-5

Method

  • Place mussel meat into a food processor. If using live mussels place the unopened mussels in the kitchen sink and pour hot water over them, this makes them easier to open. Then open the shells, discard the beard and then remove the mussel from the shell. You could also use the mussel meat from thawed half shell mussels or smoked mussel meat.
  • Add all the other ingredients and pulse to mix. The batter should still be a little on the chunky side.
  • Refrigerate for at least an hour. 
  • Heat the cooking oil in a fry pan. Place large tablespoons of the mixture gently in the oil and flatten down to form a fritter/patty until golden brown. 

Smoked Capsicum Mayonnaise

  • Mince garlic and mash to a paste with salt using a heavy knife.
  • Transfer to a food processor with peppers. Purée until smooth. Add mayonnaise and juice and blend.
  • Place in a serving container or store in a container with a lid and keep chilled in the refrigerator until required.

To Serve

Serve fritters hot with smoked capsicum mayonnaise. 

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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