Leek & New Zealand Mussel Fritters with Lemon Gremolata

½ shell Mussels baked with a crisp golden toping of leeks and tangy lemon.  

Serve on a platter with a teaspoon as a canape or by the dozen for an entrée.

 
(Serves 4)

24 Aotearoa frozen ½ shell mussels 100 g leeks sliced finely 100 g butter 140 g flour ½ cup water ½ cup Tohu saviougn blanc 4 free range eggs medium 2 t capers chopped ½ t Marlborough sea salt ¼ t fresh black peper

Gremolata

4 t chopped parsley
1 lemons zested (grated rind)
1 clove garlic crushed finely with salt

• Defrost ½ shell mussels in the fridge for 24 hours.
• Sweat leek and butter for 4 mins, add white wine and water and bring to the boil.
• Add flour and mix quickly until it is incorporated.  Over a low heat stir until mixtures comes away from the side of the pot, 3-4 mins.
• Set aside for 5 mins to cool, add one egg and capers and beat until incorporated and repeat procedure until all eggs have been added, season.
• Place one tablespoon on top of each mussel and smooth the top.  Brush with a beaten egg yolk  bake for 10 mins until golden brown and serve on a platter with gremolata sprinkled on top and lemon wedges