Mussel Fritti

20 minutes
Amount Per Serving: Calories 430; Carbs 29g; Fat 16g
Mussel fritti recipe makes a perfect summer dish. You may serve this with aoili and crusty bread.
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  • 50 clean mussels
  • olive oil
  • 125ml of white wine
  • 300g of sifted plain flour
  • 300g of semolina
  • 1.2 liter of groundnut oil
  • 16 flat-leaf parsley leaves
  • 1 lemon, cut into wedges
  • salt and pepper to taste


  • Shelve the mussels in a bowl and cover with cold water and a tablespoon of salt to purge them of any sand.

  • Drain the mussels and remove the beards with a sharp knife.

  • Put the mussels in a heatproof bowl and cover with boiling water. Cover with film and set aside for about 5 minutes.

  • Remove the mussels out of their shells and discard any that remain open when tapped.

  • Use a big pan, add some olive oil then saute all the mussels, followed quickly by the white wine and some seasonings. Simmer for a few minutes. Allow to cool.

  • In another bowl, mix the sifted plain flour, mussel cooking liquid and semolina.

  • Roll each cooked mussel meat in flour, dip back into the mussel juice then roll them in semolina.

  • Heat the 1.2 liters of groundnut oil and deep fry the coated mussel meats unitil golden brown, and add the parsley leaves.

  • Arrange the mussels and parsley leaves on a platter and serve.

  • Serving Suggestions: Serve with lemon wedges. This dish is great aioli.

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