BBQ Mussel Fritters & Garlic Lemon Aioli
YIELD
~500-600ML
PREP TIME
00:20
COOKING TIME
00:20
INGREDIENTS
- 350-400g mussel meat, from Greenshell Mussels, thawed
- 2 eggs
- ¼ cup self raising flour
- ¼ cup Milk
- 1 large handful parsley chopped
- 1 spring onion, finely sliced
- A drizzle avocado cooking oil
- A pinch pink salt
- A pinch gourmet peppercorns
- ½ cup real Mayonnaise
- 2 cloves garlic, minced
- 1 lemon, halved
METHOD
For the fritters:
- Scoop out the meat from the shells and weigh 350-400g. Pulse the mussel meat in a food processor until roughly chopped.
- Seperate the eggs into whites and yolks.
- Combine egg yolks, flour and milk to make a batter.
- Mix in the minced mussels, parsley and spring onion. Season with salt and pepper.
- Whisk egg whites until stiff and fold into fritter mixture.
- mix together the mayonnaise and garlic.
- Heat oil on a BBQ plate or non stick fry pan on the BBQ and place the lemon halves flesh side down until charred. Squeeze juice into mayo, mix and set aside.
- Use a dessert spoon to measure dollops of fritter mixture into the hot oil. Cook on both sides over medium heat until fritters are crispy brown and cooked through.
