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Mussel Hotdog

Cooking time: 90

Cooking method: Pan-fry


  • 1 tbsp butter
  • 80g onion, finely diced
  • ½ garlic clove, crushed
  • 80g fennel bulb, finely diced
  • 20ml pernod
  • 500g New Zealand Greenshell™ mussel  meat (cooked), finely chopped or minced
  • 2 chorizo, casing peeled off & finely chopped or minced
  • 1 tsp parsley, finely chopped
  • 2 egg yolks
  • salt & fresh ground black pepper to taste
  • thin natural sausage casing

Hotdog batter

  • ½ cup fine cornmeal
  • ½ cup sifted flour
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup milk
  • 1 egg, beaten
  • 2 tbsp butter, melted
  • cooking oil or fat

To serve

  • chunky tomato sauce
  • aioli
  • lime
  • chunky potato or polenta fries



Cooking instructions

Mussel hotdog

  1. In a sauté pan melt the butter, then add onion, garlic & fennel & fry to soften (don't allow the ingredients to colour). Add pernod & flambé to burn off the alcohol. Place in a mixing bowl & allow to cool.
  2. Add the mussel meat, chorizo, parsley & egg yolks to the onion mixture, season & mix to combine.
  3. Place the mussel filling into a suitable piping bag with a wide sausage-filling nozzle on it. Push the sausage casing onto the nozzle & then slowly fill the casings with the mussel filling, being careful not to create air pockets. When all the mixture is gone & the casing is full, squeeze the ends off & then tie the ends. Twist the casing to form 6-8 sausages.
  4. Hang the sausages in a refrigerator or chiller for 24 hours to allow the casings to dry.

Hotdog batter

  1. Mix cornmeal, flour, salt and pepper in a bowl. Add milk, egg and butter. Stir until smooth.

To serve

  1. In a pot of boiling salted water, blanch the mussel sausages to pre-cook, allow to cool & cut to separate the individual sausages. Place a wooden stick into each mussel sausage at one end then dip each mussel sausage into batter and drain over the bowl.
  2. Deep fry in heated fat or oil for 2 to 3 minutes until golden brown, turning once. Remove from fat and allow to drain, season with salt & serve.
  3. Serve with chunky tomato sauce, aioli, lime, chunky potato or polenta fries.

This recipe serves 4-6 people.

Image and recipe courtesy Nurtured Seafood