3kg mussels
200ml light olive oil
2 teaspoons caster sugar
1 teaspoon salt
300g plain flour, sieved
8 eggs, size 6
300g green olives, stoned
1.5 litres cooking oil, neutral

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1.Scrub the mussels and remove any beards.
2.Bring 300ml water to the boil in a large pot, add the mussels and cover.
3.Steam for 3-4 minutes until the mussels are open. Remove mussels from the pot.
4.Strain 500ml of the cooking liquid into a clean medium-sized pot.
5.Add olive oil, sugar and salt and bring to a boil.
6.Remove from heat and add the flour.
7.Put over a low heat and use an electric handheld beater to beat to a smooth, glossy dough.
8.Remove from heat and allow to cool for 3-4 minutes.
9.Beat the eggs into the dough one at a time, making sure each egg is fully incorporated before adding the next.
10.Remove mussel meat from the shell (you should have approximately 300g) and coarsely chop with the green olives into ½cm pieces.
11.Fold the olive and mussel meat into the dough.
12.Using damp hands, scoop out a scant tablespoon of dough, roll it into a loose ball and place it on baking paper. Repeat for all the dough.
13.In a large pan, heat oil to 170°C (or when a bread cube browns in 10 seconds).
14.Cook in batches for 4-5 minutes until golden brown, using a metal spoon to gently swirl the fritters.
15.Remove from oil to absorbent paper. The fritters can be reheated in a 160°C oven for 4-5 minutes if desired.
16.Try with fresh lemon and mayonnaise.

Food styling, recipes & photography David Neville