Baby Mussel Fritters with Smoky Aioli

clock 10 minutes + 5 minutes bowl Serves 24-28


  • 20 mussels, cooked with tongue removed
  • spring onion, finely chopped
  • 1/2 tsp chopped fresh or dried dill
  • 2 eggs, beaten
  • 1/2 cup cup self-raising flour, sifted
  • 1/2 cup milk
  • oil for frying
  • 1 tsp sea salt
  • 1 tsp celery salt
  • 1 tsp chopped fresh chives
  • 1 mayonnaise
  • 1 tsp garlic, freshly crushed
  • 1/2 tsp smoked paprika
  • salt and freshly ground black pepper to taste
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  • 1. In a food processor, whiz the mussels, spring onion and dill until they are finely chopped.

  • 2. Fold in the beaten eggs, flour and enough milk to make a spoonable batter.

  • 3. Heat the oil in a large frypan. Cook spoonfuls of the mussel batter in batches over a medium heat, cooking each side for 2-3 minutes until golden and puffed. Drain the cooked fritters on paper towels and keep them warm.

  • 4. To make the smoky aioli, combine the mayonnaise, garlic and smoked paprika and season to taste.

  • 5. Mix together the salts and chopped chives and sprinkle the mixture over the hot mussel fritters. Serve immediately with the smoky aioli for dipping.

By Jo Wilcox

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