Classic mussel fritters

Nici Wickes' delicious mussel fritters recipe is incredibly easy to make and fantastic served with lemon wedges and a herby, creamy mayo sauce. Enjoy for a tasty lunch with friends and family

By Nici Wickes
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4, Makes 10
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  • 12 Countdown mussels
  • 1 egg
  • 1 tablespoon flour
  • 1/4 teaspoon baking soda
  • Countdown salt and pepper (use a decent pinch of each)
  • 2 tablespoon parsley or coriander, chopped
  • Countdown extra virgin olive oil for shallow-frying
  • lemon wedges, to serve


  • 1
    Open the mussels by pouring hot water over them or steaming them in an open pan with a little water. Remove them from their shells and clean, then chop finely or whiz in a food processor, leaving them still a little chunky.
  • 2
    With a fork, whisk together the egg, flour, baking soda, salt and pepper to taste, then the herbs.
  • 3
    Add to the chopped mussels and mix, then chill the mixture for an hour if you have the time.
  • 4
    Heat the oil gently in a heavy-based frying pan and fry large tablespoons of the mixture until golden brown, then turn over and repeat.
  • 5
    Drain on paper towels and serve with lemon wedges.


These mussel fritters are also great served with a sauce of creamy mayonnaise, olive oil and finely chopped coriander. Curry powder can also be added. Although steaming makes them easier to shell, they remain more tender if you just pour boiling water over them – and this way they're only "cooked" once.

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