less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the mussel and leek fritters
- 25g/1oz unsalted butter
- 2 leeks, thinly sliced
- 1 garlic clove, minced
- 50ml/2fl oz vermouth
- 300g/10½oz cooked mussels (weight not including shells)
- 2 tbsp chives, chopped
For the batter
- 2 free-range eggs
- 100ml/3½fl oz full-fat milk
- 100ml/3½fl oz plain flour
For the sweetcorn relish
- 3 corn cobs, sweetcorn sliced off the cob
- 1 onion, thinly sliced
- 2 tsp coriander seeds, lightly crushed
- 1 green chilli, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 bay leaf
- 50g/1¾oz caster sugar
- 1 tbsp English mustard powder
- 300ml/10fl oz cider vinegar
- 2 tbsp roughly chopped fresh coriander
- salt and freshly ground black pepper
- few coriander sprigs
- 1 lime, cut into wedges
To make the fritters, melt the butter in a saucepan and cook the leek and garlic in the butter until nut brown and soft. Add the vermouth and reduce, then allow to cool and stir in the mussel meat and the chives.
To make the batter, combine the eggs and milk in a jug. Tip the flour into a bowl, then gradually whisk in the egg mixture to make a smooth batter. Season with a pinch of salt and pepper.
Preheat a deep-fat fryer to 180C or heat a frying pan with a shallow layer of oil in the bottom. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add enough of the batter to the leek and mussel mixture to bind it together. Carefully drop individual spoonfuls of the mixture into the hot oil to make the fritters, removing when golden brown.
To make the sweetcorn relish, combine all the ingredients and season with salt and pepper.
Serve the fritters with the sweetcorn relish, a few coriander sprigs and a lime wedge or two.