Back to the mussel's menu
Lightly steam mussles just until they open.
Remove beards.
Take from shells and chop mussels roughly. (Not too fine)
Set aside with the chopped parsley and basil.
In a bowl, beat the eggs; sift in four and baking powder.
Beat with fork to combine.
Stir in the mussels, salt, ground pepper, basil and parsley.
Melt butter over medium heat. (Too high and the butter will burn)
Drop mixture by tablespoonsful into the butter and fry - pancake style for 1-2 minutes per side until golden.
TIPS:
Don't over-steam the mussels.
Don't over-chop mussels - they should be somewhat chunky.
Be ready to eat the fritters hot as they come out of the pan!!
The recipe divides nicely in half to make an appetiser for two.
Other seafood can be substituted.
The basil is the secret ingredient.