20 chopped fresh mussels
1 tbsp self raising flour
1 tbsp Wild Fennel Co. shellfish seasoning
Oil for shallow frying
Bread and butter
Make a thick batter by whisking the egg, self raising flour and Wild Fennel Co. shellfish seasoning together. If it is feel too thick, add a small splash of milk to loosen it up then fold in the chopped mussel so they all have an even coating.
Heat a non-stick pan to a medium to high heat, add oil being careful that it doesn’t start to smoke. Add spoonfuls of the mussel batter and cook until golden brown on both sides.
Serve with a humble slice of buttered bread and finish with a squeeze of lemon.