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Mussel, Feta and Watercress Fritters

Cooking time: 50

Cooking method: Stove top


  • 1kg fresh mussels, will yield approximately 300-400g mussel meat
  • 2-3 size 7 eggs, lightly beaten
  • 1 tsp baking powder
  • 100-140g plain flour
  • 120-150ml full fat milk
  • sea salt & ground black pepper  
  • 150g watercress leaves, washed & shredded (use a bit of the stalk for bite)
  • 200g feta cheese, diced & crumbled
  • extra virgin olive oil
  • 2 good juicy lemons, cut into wedges
  • good handful of Italian parsley, finely chopped for garnish



Cooking instructions

  1. Scrub and clean the mussels well. Steam in a pot of shallow boiling water with the lid on. Remove when cooked (the mussels will fully open) and refresh under cold running water. Remove mussel meat, discarding the beard and foot of the mussel. Roughly chop.
  2. In a bowl, make a batter by adding the beaten eggs, baking powder, a little flour and a little milk. Slowly add more flour and milk as required to make a batter consistency. Season with sea salt and pepper.
  3. Add the roughly chopped mussel meat, watercress leaves and feta to the batter mix and fold to combine.
  4. Heat a flat pan and add a little olive oil. Add the mussel fritter mix in small fritter sized portions. Cook, flipping once, taking care not to overcook as the fritters can become tough.
  5. Serve with lemon wedges, chopped parsley and a good sprinkle of sea salt. Prior to eating, squeeze with a little fresh lemon juice.

This recipe serves 4 people.

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Mark Dronjak, Chef, Auckland Seafood School