Mussel Fritters a la Cabeza de Martillo

Mussel Fritters a la Cabeza de Martillo


Steaming the Mussels

1 tablespoon Olive Oil

1/8 chopped onion

6 cloves garlic chopped

¼ chopped Serrano chile

Fresh thyme 2 tblspns.

½ bottle of chardonnay

Fresh cracked black pepper

Kosher salt

1 tomato chopped

Approximately 4 lbs California Mussels. Yielding about 12 oz of cooked
Mussel meat.


In steamer pot add the olive oil and chopped onion.
Cook for 3 mins. Then add the garlic and Serrano chile and sauté for additional 2 mins. Add the thyme, black pepper and salt and stir. Add the wine and chopped tomato and bring to boil.

Add the clean mussels in the steamer basket and cook until mussels open
15-20 mins.

Let cool and remove the meat and de-beard each mussel. Chop into teaspoon size portions and set aside.

Fritter Batter:
1 tablespoon butter
 ¼ cup  red bell pepper diced
1/4 cup finely chopped onion
1 teaspoon minced jalapeno
2 cloves garlic, minced
1 tablespoon minced Italian parsley
1 cup all-purpose flour
 1/2 cup cornmeal
2 teaspoons kosher salt, divided
1 teaspoon freshly cracked black pepper
1/2 teaspoon baking powder
3/4 cup room temperature beer, such as pale ale
2 egg yolks
1/2 to 1 cup reserved mussel broth
1 1/2 cups canola oil
Limes

Directions for the fritter batter:

In a medium sauté pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Sauté for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped mussels, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in large spoonful amounts, careful not to crowd in the pan. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and a squeeze of lime and repeat. Serve alongside some limes, cocktail sauce or aoli of your liking.
Enjoy with a cold beer and great friends.
 

IMPORTANT PLEASE READ: Mussels are currently under quarantine. Check the quarantine hotline at 1-800-553-4133 before harvesting any mussels in our waters. The mussels used in this particular recipe were harvested while in season, then steamed and vacuum sealed for future consumption.

dam i missed out on those! i was taking a nap!

i was taking a nap!

Understatement of the year.
You should change your name to Rip VanWinkle.
Thanks for taking the time to post that recipe and even more thanks for taking the time to prepare them.
They were the BOMB. Take my word for it Andy. 

Looks and sounds absolutely delicious

hahahaha those chile dogs sent me packing.

i was taking a nap!

Understatement of the year.
You should change your name to Rip VanWinkle.
Thanks for taking the time to post that recipe and even more thanks for taking the time to prepare them.
They were the BOMB. Take my word for it Andy. 

Thanks Tote,

All that paddling at Gerstle made BaitnBeer pass out 

Mussel Fritters a la Cabeza de Martillo


Steaming the Mussels

1 tablespoon Olive Oil

1/8 chopped onion

6 cloves garlic chopped

¼ chopped Serrano chile

Fresh thyme 2 tblspns.

½ bottle of chardonnay

Fresh cracked black pepper

Kosher salt

1 tomato chopped

Approximately 4 lbs California Mussels. Yielding about 12 oz of cooked
Mussel meat.


In steamer pot add the olive oil and chopped onion.
Cook for 3 mins. Then add the garlic and Serrano chile and sauté for additional 2 mins. Add the thyme, black pepper and salt and stir. Add the wine and chopped tomato and bring to boil.

Add the clean mussels in the steamer basket and cook until mussels open
15-20 mins.

Let cool and remove the meat and de-beard each mussel. Chop into teaspoon size portions and set aside.

Fritter Batter:
1 tablespoon butter
 ¼ cup  red bell pepper diced
1/4 cup finely chopped onion
1 teaspoon minced jalapeno
2 cloves garlic, minced
1 tablespoon minced Italian parsley
1 cup all-purpose flour
 1/2 cup cornmeal
2 teaspoons kosher salt, divided
1 teaspoon freshly cracked black pepper
1/2 teaspoon baking powder
3/4 cup room temperature beer, such as pale ale
2 egg yolks
1/2 to 1 cup reserved mussel broth
1 1/2 cups canola oil
Limes

Directions for the fritter batter:

In a medium sauté pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Sauté for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped mussels, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in large spoonful amounts, careful not to crowd in the pan. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and a squeeze of lime and repeat. Serve alongside some limes, cocktail sauce or aoli of your liking.
Enjoy with a cold beer and great friends.
 

IMPORTANT PLEASE READ: Mussels are currently under quarantine. Check the quarantine hotline at 1-800-553-4133 before harvesting any mussels in our waters. The mussels used in this particular recipe were harvested while in season, then steamed and vacuum sealed for future consumption.

Bump

This is the recipe for the mussel fritters I prepared at Del Valle yesterday if anyone is interested. 

Thanks for posting, they were great!

OH HELL YA!!!

The wife and I fought of the sample piece we got on the way out!!!!! DAMN DAT CHIT WAS GOOD!!!!!

Thanks for forcing it upon me!!!!!

damn good, we loved them!

 

OH HELL YA!!!

The wife and I fought of the sample piece we got on the way out!!!!! DAMN DAT CHIT WAS GOOD!!!!!

Thanks for forcing it upon me!!!!!

I couldn't let you leave without trying at least one.........Now that's funny 

Thanks for sharing Bro! taste good! 


Kiel