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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
Half shell New Zealand mussels baked with a crisp golden toping of leeks and tangy lemon

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