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BBQ Mussel Fritters & Garlic Lemon Aioli

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BBQ Mussel Fritters & Garlic Lemon Aioli

Serves: Time: 00:20 Skill:
  • 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
  For The Aioli:
  • ½ cup real Mayonnaise
  • 2 cloves garlic, minced 
  • 1 lemon, halved
For the fritters:
  1. Scoop out the meat from the shells and weigh 350-400g. Pulse the mussel meat in a food processor until roughly chopped.
  2. Seperate the eggs into whites and yolks.
  3. Combine egg yolks, flour and milk to make a batter. 
  4. Mix in the minced mussels, parsley and spring onion. Season with salt and pepper.
  5. Whisk egg whites until stiff and fold into fritter mixture.
To make the aioli:
  1. mix together the mayonnaise and garlic. 
For the BBQ:
  1. 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. 
  2. 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.
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