This month I just had to make mussel fritters. Mussel fritters remind me of being at the beach during the summer holidays; making decisions about ice cream flavours at the dairy, whether to wear jandals or walk barefoot and if the Christmas ham is still good for another day’s sandwiches. Family friend and master fisherman, Ray Bax told me the secret to a fabulous mussel fritter is to use raw mussels in the mix. Well the secret is out Ray. I don’t know if any of you have ever tried to shuck a raw mussel but with an arm like mine it’s impossible. Instead, I steam the mussels for about a minute, until the shells only just open. The virtually raw mussel meat does make for a moist fritter and adding larger chunks of cooked meat to the fritter batter gives another element of texture and visual awesomeness.
I have served mine as a sandwich, with mesculin leaves and my homemade tomato sauce but really they are perfect on their own with salt, pepper, lemon juice and a cold beer.