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🍽️ Green-Lipped Mussel Fritters

414 kcal · 30 min · 4 servings

Ingredients

• 600 g green-lipped mussels
• 2 zucchini
• 600 g waxy potatoes
• 2 tbsp chopped herbs (e.g. parsley, basil, chives)
• 1 egg
• 50 g flour
• 50 g cornstarch
• salt
• pepper (from the mill)
• nutmeg
• 3 tbsp vegetable oil

Instructions

1. 1. Scrub the mussel shells thoroughly to remove dirt.
2. 2. Remove the beard fibers from the mussels.
3. 3. Scrape off any deposits from the shells with a knife.
4. 4. Discard any mussels that are open or have a broken shell.
5. 5. Pour 250 milliliters of water into a large pot and bring it to a boil.
6. 6. Add the mussels to the boiling water.
7. 7. Cook the mussels for about 5 minutes.
8. 8. Drain the cooking water.
9. 9. Discard all mussels that remain closed after cooking.
10. 10. Remove the meat from three quarters of the remaining mussels from the shells.
11. 11. Wash the zucchini and cut off the ends.
12. 12. Grate the zucchini coarsely.
13. 13. Peel the potatoes and wash them.
14. 14. Grate the potatoes coarsely as well.
15. 15. Mix the grated potatoes and zucchini in a bowl.
16. 16. Add the herbs, egg, flour, and starch to the vegetable mixture.
17. 17. Fold the mussel meat into the mixture.
18. 18. Season the mixture with salt, pepper, and nutmeg.
19. 19. Heat the oil in a frying pan.
20. 20. Add one or two tablespoons of the mussel mixture to the hot pan.
21. 21. Press the mixture slightly flat to form a fritter.
22. 22. Fry the fritter until golden brown, turning it over.
23. 23. Remove the finished fritters from the pan.
24. 24. Let the fritters drain briefly on a kitchen paper towel.
25. 25. Place three fritters on a plate.
26. 26. Garnish the fritters with three opened mussels.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 414
• Protein: 24 g · Fett/Fat: 12 g · Carbs: 50 g