Mussel fritters. If mussels are your passion and you simply can’t say no to a good seafood fry-up, you absolutely must try the mussel fritters.
This is an easy and very tasty appetizer to prepare. Mussel fritters are the ideal dish to serve at a lunch or dinner centered around seafood.
They are delightful little balls of risen dough, much like the traditional ones, enriched with mussels, the much-loved mollusks, which offer a wonderful saltiness and that unmistakable sea flavor that entices every palate.
Perfect as a tasty appetizer, they are a finger food truly loved and appreciated, even during long summer evenings on the terrace.
The risen dough fritters are another staple of the humble Neapolitan cuisine. From just water and flour, you get puffy and soft fritters that can be found in any fry shop at any time of the day, alongside the classic Italian fry-up.
They are prepared in just a few minutes, just enough time to mix the ingredients, knead, and then let rise until doubled.
The leavened mussel fritters are made with only shelled mussels, briefly sautéed in a pan with a drizzle of oil and a clove of garlic, just long enough for them to open, remove the mollusk, let it cool, and then incorporate into the risen dough.
A tip: don’t throw away the mussel water, you can use it for the dough. However, if you use it, remember not to add salt to the dough, or just a pinch, as this liquid is already salty.
If you prefer, you can freeze the obtained liquid and save it for the preparation of the next mussel spaghetti or a divine pasta with beans and mussels.
They are a fried finger food, typical of the Italian culinary tradition.
Let yourself be tempted by their goodness and find out how to prepare them by following the recipe below.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 82.07 (Kcal)
- Carbohydrates 11.54 (g) of which sugars 0.83 (g)
- Proteins 3.02 (g)
- Fat 2.94 (g) of which saturated 0.54 (g)of which unsaturated 2.27 (g)
- Fibers 0.53 (g)
- Sodium 165.72 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the fritters
- 2 1/2 cups all-purpose flour
- 2.2 lbs mussels
- 1 tsp fresh yeast (half if dry)
- 1 cup + 1 tbsp cups water (warm)
- 1/2 teaspoon sugar
- to taste salt
- pepper
- to taste chopped parsley
- 1 clove garlic
- to taste peanut oil
Tools
- Pan
- Saucepan
- Skimmer
- Absorbent paper
- Kitchen scales
Steps for the fritters
For this recipe, we can use fresh mussels, and we need to clean them well.
Rinse the mussels under running water.
Use a small knife to scrape their surface to remove any encrustations or remaining residues, which would be unpleasant to find in the finished dish.
A little secret: I’ve always found this method works well.
Wash them under running water.
(Place some mussels in a plastic bag, add plenty of coarse salt, and close it. Insert the closed bag into another bag.
Rub the mussels inside the bag for about 5 min.
Open the bag, empty the mussels into a colander, and rinse them under running water to remove residues)
Place a pan on the heat with a few tablespoons of oil and a whole peeled clove of garlic, and when it starts to heat up, add the mussels. Season the mollusks with a generous grind of parsley and pepper, cover the pan with a lid, and let them cook until they have fully opened.
Shell the mussels and let them cool.
(Alternatively, we can use frozen mussels, in which case we will let them thaw and then use them directly).
Pour some warm water into a large bowl and add the yeast; dissolve it by stirring with a wooden spoon.
Sift the flour directly into the bowl, add the half teaspoon of sugar, and mix well.
Add the salt and mix again.
Work the ingredients well to achieve a smooth and fluid consistency, but not too liquid.
Add the cold mussels and let it rise.
Mix.
Let it rest until it doubles in size, covered with a cloth, inside the turned-off oven with the light on.
(At least 2 hours).
In this way, the yeast will activate and ensure a dough that is both soft and crunchy.
When the dough is risen, heat plenty of vegetable oil in a high-sided pan, and fry the fritters, scooping the dough with two spoons.
Turn them during cooking to ensure even browning, and when they are golden, remove them with a skimmer and set them aside on a plate where you have placed kitchen paper to absorb the excess oil.
The leavened mussel fritters are ready, serve them hot with a sprinkle of salt
Enjoy your meal!
Tips
Don’t throw away the liquid from the opened mussels; it can be useful, keep it for the preparation of the next mussel spaghetti or a divine pasta with beans and mussels.
It can be safely stored in the freezer and is ready when needed.
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FAQ (Questions and Answers)
Can I cook them in an air fryer?
No, they should be fried in plenty of oil.
Can I use gluten-free flour?
Yes
Can I use frozen mussels?
Yes
Is instant yeast suitable for savory recipes?
Yes, and it will shorten the time; in 30 minutes you can fry.
