“Mouthwatering Gluten-Free New Zealand Breakfast: Mussel Fritters with Herb Aioli”

Allergens

Shellfish, Eggs

Ingredients

• 2 cups fresh mussel meat, shelled and cleaned
• 1/2 cup gluten
• free breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tbsp finely chopped parsley
• Salt and pepper, to taste
• Oil for frying Herb Aioli:
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon juice
• Salt and pepper, to taste

Instructions

1. In a mixing bowl, combine mussel meat, breadcrumbs, egg, Parmesan cheese, parsley, salt, and pepper. Mix well until all ingredients are incorporated. Shape the mixture into 8 small fritters. Heat oil in a large skillet over medium heat. Fry the fritters for 2 3 minutes per side or until golden brown and crispy on the outside. Drain on paper towels. To make herb aioli, mix mayonnaise, garlic, parsley, chives, lemon juice, salt, and pepper in a small bowl.

Chef’s Insight

To ensure the mussels are fresh, look for those with closed shells when purchasing. Discard any open shells.

Notes

For a spicy kick, add some cayenne pepper or hot sauce to the herb aioli.