K4 Greenlip Mussel Fritters
As we all know, New Zealand produces the best mussels in the world, and we wanted to celebrate that fact by putting our own K4 spin on this classic mussel fritter recipe. Don't worry, we didn't think too far outside of the box (shell?), we simply crammed a few more veggies in there (nutrient dense is the new black, bro) and added our signature fermented foods.
They may be a Kiwi staple, but that doesn't mean they couldn't be a little more Cultured. ;)
- 2 kg live greenlip mussels (in the shell)
- 4 tsp K4 Cultured Garlic Cloves
- 4 tsp K4 Cultured Just Ginger
- 4 eggs
- ¼ cup olive oil
- ½ tsp sea salt
- 1 tsp baking soda
- ½ cup Cassava flour
- ¼ cup coconut milk
- 1/3 cup finely chopped fresh herbs (any of thyme, parsley, basil, coriander, chives)
- ½ cup finely chopped greens (spinach, kale, silverbeet, etc)
- 2 spring onions, finely chopped
- 1 large or 2 small lemons, juice and zest
- Water and extra Cassava flour to adjust batter consistency
- Healthy fat of your choice (e.g. lard, bacon fat, butter, light olive oil, avocado oil)
- Steam open the mussels – remove these at the very first sign of opening. It is important to catch them before they are fully cooked as you will be cooking these again. Lightly cooked seafood is the winner!
- While the mussels are cooling, assemble the remaining ingredients.
- Once the mussels are cool enough to handle, remove the mussel from the shell and clean away the beards and any small crabs that may have been tucked inside.
- Make the batter – put the eggs, olive oil, coconut milk, cassava flour, salt, garlic, ginger, herbs and the juice and zest of a lemon into the mixing bowl of a blender.
- Mix at high speed until well combined
- Check the consistency of your batter, it should be thick and only just pourable. Adjust as needed with Cassava flour or water.
- Pour the batter into a large mixing bowl.
- Roughly chop the mussel meat, making sure you have some small and some large pieces in the mix to provide texture.
- Fold the chopped mussels and chopped spring onions into the batter
- Heat fat to med-high heat, using a heavy-based fry pan (make sure the pan is filled to at least 1cm fat depth).
- Gently spoon the mussel batter into the hot fat to your desired fritter size – once spooned in, don’t touch these until it is time to turn them over.
- Allow these to cook longer than you normally would for standard flour fritters - check to see that the colour has turned just past golden towards brown before turning them over (do this by gently lifting the bottom of the fritter to check for the correct colour).
- Using two spatulas, gently turn the fritters, taking care not to break the fritter or splash the fat.
- Serve with a dollop of K4 Cultured Golden Sauce and a zest of lemon over the top.