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1
Wash mussels under cold water so as to discard any grit. Then very carefully cut the mussel in half so as to have 2 halves of the shell and. discard the beard. I use a butcher knife and open the mussel from the beak end, but I guess it doesn't really matter so long as its raw. Its totally up to you.If you wish to discard the bag from the flesh, as I do sometimes, its up to you also. You just need more mussels if you do. Using the shell scoop out each half of flesh from each mussel.
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2
Dice the mussel flesh up into small bits and put into a sieve to drain off excess liquid
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3
In a medium to large bowl, pour in the flour
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4
Next add the milk to make a batter type mix not forgetting the egg or eggs if you wish. Should be a not too thin mixture
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5
Mix in the onions. ( the mixture should look like you are making onion fritters )
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6
Lastly add the raw mussels and mix thoroughly. You'll get the hang of it once you've done them a few times
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7
In an electric frying pan, pour in cooking oil so as to cover entire bottom of pan to a depth of about 1 ml. You will adjust the heat accordingly but not too low as its better to start high and turn down so the oils not spitting everywhere.
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8
Holding the bowl under your left arm, with a tablespoon, spoon out spoonfuls very carefully into the pan, and just give each one a pat down so as to spread it evenly
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9
The cooking time will vary but when each side is golden brown, its almost time for the cook to taste the first one. Don't allow them to cook too fast
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10
Lightly salt each batch as they come out of the pan. I think its absolutely important to do this also
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11
Mix all the sauce ingredients together and drizzle over your fritter. Yummly Yummly
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12
I put slices of bread onto a large plate to drain off any excess oil. I love this and so do a lot of my friends. Hope you do
