Ingredients
Original recipe: About 12 fritters. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gFully cooked shelled mussel meat chilled
- 130 gAll-purpose wheat flour
- 2 eachEggs
- 120 mlWhole milk
- 1 tspBaking powder
- 60 gScallions finely sliced
- 15 gParsley chopped
- ¼ tspSalt
- ½ tspBlack pepper
- 35 mlNeutral oil
- 1 eachLemon cut into wedges
Make it
- Drain the cooked mussel meat thoroughly, check for shell fragments and chop into small pieces. Keep chilled until the batter is ready.
- Whisk flour, baking powder, salt and pepper in a bowl. Beat eggs with milk and stir into the flour, then fold in mussels, scallions and parsley.
- Heat a little oil in a nonstick skillet over medium heat. Spoon in small rounds and flatten lightly.
- Cook in batches for 3–4 minutes per side until golden, with set batter and centers reaching 165°F/74°C to reheat the cooked mussels fully. Add the remaining oil as needed.
- Serve hot with lemon wedges.
Ingredients, recipe context & sources
Ingredient flags: Shellfish, Wheat, Eggs, Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.