Ingredients: -
3 eggs (main dish),
½ cup self-raising flour,
½ tsp salt,
Sprinkle of black pepper, freshly ground,
½ cup buttermilk,
24 fresh mussels (shells tightly closed) (main dish)
1 medium kumara, (main dish),
1 onion, finely diced,
½ cup fresh coriander or parsley, chopped,
1 small (mild) red chilli, finely chopped,
1 zest of lemon juice,
1 small knob of fresh ginger, grated,
1 drizzle of olive oil for frying.
METHOD: -
To make the batter, beat eggs, self-raising flour, salt, a good grind fresh black pepper and buttermilk (or milk) to form a smooth batter. Chill to rest.
Steam fresh (they should all be closed tightly) mussels until shells open and they're just cooked. Remove mussel meat from shells and chop into small dice. Cut 1 medium kumara into quarters and boil until tender. Cool, peel and chop into small dice.
Add the mussels and kumara to a mixing bowl. Add onion, coriander (or parsley), chilli, lemon zest and grated ginger and mix. Add the batter and the lemon juice and stir to combine.
Heat a non-stick pan and fry large spoonful's (⅓ cup) of mix in a little olive oil or butter so they cook evenly on both sides (reserve them in a clean tea towel in a warm oven as you go).
To serve, squeeze with lemon, sprinkle with sea salt flakes, chives and serve on a slice of buttered bread with sour
cream or your fave sauce.