Mussel Fritters with jalapeno creme
fraiche and Russian Jack Sauvignon Blanc
Mussel Fritters with Russian Jack Sauvignon Blanc. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.'
Recipe serves 2
Fritter mix
500 g Cooked mussel meat
1 large Red onion
200g Sweet corn
1 Large potato diced and boiled in water until tender
4 Spring onion
2 Red chilli
20g Parsley
20g Coriander
5 Eggs
125g Self raising flour
Creme Fraiche
250g Creme fraiche
1 Lemon zest
1 tbsp Pickled chopped jalapeno
100g Pecorino
Chop the mussel meat and mix all the ingredients together and adjust seasoning.
Heat a large frying pan and add 3 table spoons of canola oil. Spoon in the fritters and cook for 3 minutes each side or until cooked through.
Remove from the pan and sit on kitchen towel before serving.
Spoon the jalapeno creme fraiche and grate the pecorino over the top.
Watch the step by step video here
