• 2 kg live mussels • 1⁄4 cup white wine • 2 eggs • 1⁄4 cup milk • 300 g can corn • 50 g butter, melted • 1⁄2 cup plain flour • 1⁄2 tsp baking soda
• 1⁄2 tsp baking powder • 1 Tbs sweet chilli sauce • 1 tsp fresh dill, finely chopped • 1⁄2 red capsicum, finely diced • 1 spring onion, finely chopped • Sea salt • 1 Tbs oil, for frying
Place a large empty pot on a high heat. Add the mussels and white wine. Cover with a lid and steam for 4 – 5 minutes until the mussels open. Run under cold water and remove the meat from the shells. Finely chop the mussel meat and combine in a large bowl with the eggs, milk, butter, sweet chilli sauce, dill, capsicum, spring onion and corn. Sift in the flour, baking powder, baking soda and salt. Stir carefully to combine. Place a large frypan on low heat with the oil. Spoon the mixture into the pan to make the fritters. Fry until golden brown on both sides. Serve hot with crispy bacon and sour cream or a fresh side salad. Makes 12 fritters.
TIP: the fritters can be prepared ahead of time and be reheated in the oven just before serving