Curried mussel fritters

In a large, covered saucepan, briefly steam the mussels until the shells spring open. Drain immediately. When cool enough to handle, remove the mussel meat, discarding any beards. Pulse half of the mussel meat, including the smoked mussels, in a food processor until roughly minced. Transfer to a bowl. Roughly chop the remaining mussels and add these along with two-thirds of the spring onion, eggs, flour, baking powder, the spices and seasoning. Stir to combine.

Heat the oil to medium-hot in a large pan. Fry large spoonfuls of the batter until golden brown and bubbles appear on the upper surface, then flip and cook until cooked through.

Serve hot with sweet chilli sauce and the remaining spring onions.