MUSSEL FRITTERS

Steps:

• 1. On a low to moderate heat, sautè the onion, garlic and chilli in a little olive oil until soft. 2. Cook the mussels in batches. In a large saucepan bring 1 cup of water to the boil. Add half the mussels and put the lid on. After one minute, take the lid off; if the mussels are just starting to open then they are ready. Take them out of the pot and immediately into a strainer/colander. 3. Bring the water back to the boil and add the second batch of mussels. Cook this batch for a little longer, allowing the shells to open. Take this batch out of the pot and straight into the strainer (after removing the previous batch- you want to keep the batches separate). 4. Remove the mussel meat from the shells. Chop the raw mussels from the first batch thoroughly (i.e. to resemble a rough mince) and the cooked mussels roughly (i.e. each mussel quartered). 5. Sieve the flour in a large bowl. Whisk the eggs with the milk and then combine with the flour to form a thick batter. 6. To the batter, stir in the onions, garlic and chilli, mussel meat, chopped parsley and finally season with salt and pepper. 7. Cook spoonfuls of the mixture in a frying pan with a little olive oil. 8. Sandwich a large fritter, tomato sauce and mesculin between two slices of white bread or serve small fritters with lemon wedges.