Pumpkin & Feta Greenshell Mussel Fritters with Pumpkin Chilli Mayonnaise


Serves: 4-5


  • 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. 

Pumpkin Chilli Mayonnaise

  • Heat a small frypan, add the butter and diced pumpkin, sauté on a low heat to cook without trying to colour but cook through until soft. Remove from the heat and allow to cool.   
  • Place all the ingredients food processor and blend well to a smooth consistency. 
  • Pour into 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 pumpkin chilli 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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Pumpkin & Feta Greenshell Mussel Fritters with Pumpkin Chilli Mayonnaisehttp://http://www.nurturedseafood.com/userfiles/BannerImages/Recipe_295_thb.jpgPumpkin & Feta Greenshell Mussel Fritters with Pumpkin Chilli Mayonnaise