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1
Prepare the smoker.
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2
Season the mussels with salt.
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3
Place on the smoking rack and close tightly.
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4
Smoke for about 6 to 8 minutes or until the mussels open.
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5
Remove the mussels from the smoker and remove the meat from the shells.
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6
Season with cayenne pepper.
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7
Set aside.
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8
In a food processor fitted with a metal blade, combine 1 egg, 1 tablespoon of the garlic, roasted red pepper, lemon juice and mustard.
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9
Puree until smooth.
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10
Season with salt and pepper.
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11
With the machine running, add 1 cup of oil in a steady stream.
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12
Process until the mixture is thick and creamy.
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13
Season with salt and pepper.
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14
Remove and refrigerate for at least 1 hour.
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15
The aioli can be made one day in advance.
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16
Heat the remaining 2 tablespoons of oil in a saute pan over medium-high heat.
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17
Add the onions and season with salt and cayenne.
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18
Saute for about 3 minutes or until slightly wilted.
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19
Add the remaining tablespoon of garlic and continue to saute for 1 minute.
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20
Remove and set aside to cool.
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21
Make a batter by combining the remaining 3 eggs, milk, baking powder, 1 teaspoon salt, and 1/4 teaspoon cayenne.
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22
Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth.
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23
Stir in the parsley.
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24
Season with hot sauce and Worcestershire sauce to taste.
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25
Roughly chop the mussels and fold into the batter.
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26
Mix well.
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27
Heat the shortening to 360 degrees.
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28
Drop the batter, a heaping tablespoon at a time, into the hot oil.
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29
When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown evenly.
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30
Remove and drain on paper towels.
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31
Season with Creole seasoning.
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32
Serve the fritters hot with the aioli.
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33
Combine the oil, onions and jalapenos in a large stockpot over a high heat.
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34
Saute for 2 to 3 minutes or until slightly soft.
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35
Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish.
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36
Bring to a boil.
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37
Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon.
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38
Strain.
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39
Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
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40
* The information for Steen's Cane Syrup
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41
Telephone number: 1-800-725-1655 Web site: www.steensyrup.com
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42
Combine all ingredients thoroughly and store in an airtight jar or container.
