Fish and seafood
Because green-lipped mussels are large and meaty, they are sometimes removed from their shells, chopped, and turned into fritters along New Zealand’s coast. Steam the mussels briefly to open them, chop the meat coarsely, and fold it into a batter bound with egg, flour, milk, and green onion. Fry spoonfuls in a skillet until crisp outside and tender inside, with a fresh taste of the sea. Serve with lemon.
Scrub the mussels under cold running water with a brush. Pull off the fibrous beard hanging from each shell toward the hinge. Discard any mussels with broken shells or shells that remain open when tapped gently.
Bring 100 ml water to a boil in a wide pot. Add the mussels and cover. Cook over high heat for 5 minutes, shaking the pot 2 times. Transfer the opened mussels to a tray and discard any that remain closed. Let them cool until they are safe to handle.
Scrape the mussel meat from the shells with a spoon and cut it into 1 cm pieces; you should have 380–420 g of meat. Spread the pieces on paper towels and pat the tops dry as well; wet mussels thin the batter and make the hot oil splatter.
Whisk the eggs with the milk. Sift in the flour, baking powder, salt, and black pepper, then whisk until smooth. The batter should fall slowly and thickly from a spoon. Fold in the mussels, finely chopped green onions, parsley, and lemon zest with a spatula.
Pour enough oil into a wide skillet to cover the bottom by 4 mm and heat it over medium heat. Scoop up a heaping 15 ml measure of batter, drop it into the skillet, and flatten it to 1.5 cm thick with the back of the spoon. Fry for 3 minutes per side, until golden; when one is cut in half, the center should not show wet batter. Work in batches of four and add more oil as needed.
Transfer the fritters to a paper-towel-lined plate and drain for 1 minute. Slice the lemon and serve it alongside while the fritters are hot.
Before cooking, discard any mussels whose shells are open and do not close when tapped gently. Do not add any mussels that remain closed after steaming to the batter.
Buharda açtıktan sonra midyelerin suyunu harca kattım, süt miktarını o kadar azalttım. O su hem tuz hem deniz tadı taşıyor; kattıktan sonra harca ayrıca tuz koymadım ve tam kıvamında oldu.
Midye etini fazla doğramayın, iri parça kalırsa mücverde midye tadı belirgin oluyor. Ben ince kıydım ve un hamuru gibi düz bir tat çıktı.
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