Mussel and leek fritters with sweetcorn relish

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


00. Matt Tebbutt recipe templateBy Matt Tebbutt
From Saturday Kitchen

Ingredients

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

To serve

  • few coriander sprigs
  • 1 lime, cut into wedges
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