Baby Mussel Fritters with Smoky Aioli

Ingredients
- 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
Method
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1. In a food processor, whiz the mussels, spring onion and dill until they are finely chopped.
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2. Fold in the beaten eggs, flour and enough milk to make a spoonable batter.
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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.
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4. To make the smoky aioli, combine the mayonnaise, garlic and smoked paprika and season to taste.
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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