Mussel Croquettes

Cook time 1 hour
Servings 4


1 kg Blue Mussels
1 cup Cabbage, finely shredded
10g Smoky pancetta or bacon, diced
10g Butter
1 tbsp Olive Oil
2 Potatoes, peeled
½ cup Flat Leaf Parsley
1 lemon zested
500g Panco bread crumbs
2 eggs
2 cups Flour
2 Leeks, julienned
Spring Onions, finely sliced
Salt and Pepper
Vegetable oil, for frying

Mussel Croquettes


Place 2 potatoes in salted cool water, and bring to the boil.

In a hot pan, cook mussels in their own juices, with the lid on for a couple of minutes. Drain them and let cool. Remove mussels from the shells.

In med-hot pan, drizzle olive oil and butter, and add the pancetta and some cabbage. Cook slowly for 5 minutes.

Using a ricer, rice the potatoes (or mash them) in a bowl. Mix in the parsley, spring onions, lemon zest, salt and pepper, then the bacon and cabbage. Put all the mixture into a piping bag and pipe it into the mussels. Coat the mussels with flour, then egg, followed by a good covering of the bread crumbs.

In a hot pan filled halfway with vegetable oil (approx 185C), add the leeks which will only take a few minutes to crisp and golden.  Remove them from the pan, drain and place on paper towel. Then deep fry the coated mussels until slightly browned, and drain.
Put the fried leeks into the mussel shells then place the cooked mussels on top of the leeks. Season with salt and garnish with lemon.