Mussel fritter and rocket mayo sandwiches

Green-lipped mussel fritters sandwiched between wholemeal bread with lemony rocket mayo.

  • 25 mins preparation
  • Serves 4
  • Print


Rocket mayo
  • 1 cup good-quality mayonnaise
  • 1 cup rocket leaves, roughly chopped
  • 1/2 teaspoon finely grated lemon zest
  • 1 medium lemon, juice only
  • flaky sea salt
Mussel fritters
  • 15 fresh green-lipped mussels
  • 1 large free-range egg
  • 1/4 cup milk
  • 1/2 cup self-raising flour
  • flaky sea salt
  • 1 medium red onion, finely chopped
  • 2 tablespoon vegetable oil
  • 8 thick slices fresh wholemeal bread, buttered


Rocket mayo
  • 1
    Place the mayonnaise in a food processor or bowl (if you have a stick blender). Add the rocket and pulse until the rocket is incorporated and the mayonnaise turns a wonderful pale green. Stir through the lemon zest and juice and season to taste with flaky sea salt and pepper.
Mussel fritters
  • 2
    To prepare the fritters, clean and de-beard the mussel shells. Put them in a large, dry pan, tightly cover with a lid and place over high heat for 2-3 minutes or until the mussel shells just open. (You don’t want to cook them much at all; this process is just to open the shells enough to extract the mussel meat easily.) Extract the meat and finely chop or mince it. Set aside.
  • 3
    In a bowl, whisk the egg and milk together, sprinkle in the flour, season with sea salt and pepper and mix to a smooth batter. Stir in the mussel meat and the chopped onion.
  • 4
    Heat a frying pan over medium heat and add around 1 Tbsp of the oil to coat the base of the pan. Drop in two large spoonfuls of the batter mixture and cook for around 2 minutes before carefully flipping to cook the other sides for a further minute.
  • 5
    Remove fritters and set aside in a warm place while you cook the final two, adding a little more oil to the pan first.
  • 6
    Serve warm fritters between thick slices of wholemeal bread with lashings of rocket mayo.

read more from