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Mussel fritters


  • Combine the scone mix, cold water, pesto, chilli sauce and salt in a large bowl. Add the mussels and stir well until the batter is smooth.
  • Then fry spoonfuls of the batter in hot oil.
  • Drain well on kitchen paper towels and serve with lemon wedges on the side.
  • from "The Best of Annabel Langbein"


  • 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)
  • vegetable oil
  • lemon wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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