1 cup packet scone mix
¾ cup cold water
1 tspn pesto
1 tspn hot chilli sauce
½ tspn salt
1½ cups cooked mussels (about 1 kg in the shell)
Mix together scone mix, cold water, pesto, chilli sauce and salt.
Add mussels and mix well until batter is smooth.
Then fry spoonfuls of the batter in hot oil. Drain well on paper towels and serve with lemon wedges on the side.
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