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  • Quick
  • Serves 4
  • 15 mins cook

Mussel fritters and tempura mussels

Mussel fritters and tempura mussels

Ready in 15 minutes, serves 4 to 6. Use freshly steamed mussels if available.


  • 2 x 375g garlic mussels, drained and chopped
  • 1/2 cup flour
  • 1/2 cup chickpea flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • freshly ground black pepper
  • 3 eggs
  • 1/2 cup milk
  • 2 spring onions, finely chopped
  • 1/4 cup parsley, chopped
  • light olive oil

Tempura mussels

  • 1/2 cup flour
  • 1/2 cup rice flour
  • 3/4 -1 cup soda water
  • salt and pepper


  1. Place all the ingredients, except the oil, in a bowl in the order given and mix gently.
  2. Pour the olive oil in a nonstick frying pan and cook the fritters on a medium heat. The fritters should be crispy and golden on one side before turning over and cooking the other side.
  3. Serve with tartare sauce, fresh baby spinach and tempura mussels on top (see below).
  4. Place the flour in a bowl and gradually add the soda water, stirring as you mix.
  5. Rest for 30 minutes in the fridge before using. Season and coat the mussels in batter. Fry on each side until lightly golden – about 1 to 2 minutes. Drain on paper towels before serving. Ready in 35 minutes, makes 1 cup batter.


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