Where the River Meets the Sea by Jane Wilks

Author:Jane Wilks
Language: eng
Format: epub
Tags: self sufficiency, new zealand history, fritters, coast and country, how to live simply, living off the land and the sea, new zealand coast
Publisher: Jane Wilks

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Graces Mussel Fritters

Buy fresh mussels – say about a kilo. I just open them, don’t cook them and then when they are just about open, take them off, strain them and shell them. And what I usually do, I don’t make the fritters the same day as I buy the mussels. So I might put them in a container with some of their own juice and leave it there until I’m ready. Then I’ll pull the container out, thaw them out and drain them till they are nice and dry. And in the meantime I cut up two or three big onions very fine. You don’t cook them or anything – you just keep them nice and fine. And you salt them and put them in a fridge and let them get softened up with the salt. You see, the mussels are half cooked you can say and you don’t want the onions to be hard and raw. So marinate them with salt overnight then next morning you get your mussels that are drained. You cut them long ways if they are big ones – best to get the big ones because they’re easier to handle. I’ll explain after… and by cutting them long ways you can sometimes cut them into three that way, and then you cut them across. And then you mix them in with your onions.

Now if you want to, you can leave them overnight again for the mussels to soak in with the onions. Well then when you are ready to make them – you use three or four eggs and you beat them well into that, and then you only need enough flour to hold them together. And then you cook them in oil – any kind of oil as long as it’s not castor oil! (chuckling). And then you put them on a tray with paper and let them drip. That’s how you get them not fatty and that. And you gotta be careful- don’t put too much flour in and you must make it so that it won’t be too runny when you put them in the pan – just so they are holding together.

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