Greenshell Mussel Fritters with XO Sauce



  • Cooked mussel meat 450g
  • Small onion, finely diced 1
  • Lemon, zest and juice 1
  • Chopped parsley 2 tbsp
  • Chopped basil 2 tbsp
  • Sugar 1 tsp
  • Fritter batter (recipe follows)
  • Egg whites 3


  1. Process half the mussel meat in a food processor until finely minced and place into a large mixing bowl.
  2. Coarsely chop the remaining mussel meat and add to the bowl along with the onion, lemon zest and juice, parsley, basil leaves and sugar.
  3. Season with salt and pepper.
  4. Mix together and add enough fritter batter to just hold the mixture together.
  5. Whisk the egg whites until firm peaks and fold into the fritter mix.
  6. Heat a frying pan and add a little vegetable oil.
  7. Drop spoonfuls of the batter into the pan and cook until golden brown on each side.
  8. Squeeze a little lemon juice over to serve and top with a dollop of mayonnaise.

XO Dressing


  • Peanut oil 2 tbsp
  • Red onion, cut into wedges 1/2
  • Red capsicum, seeded and chopped 1/2
  • Garlic, smashed 2 cloves
  • Ginger, peeled and sliced 1 (2cm)
  • Shao xing wine 2 tsp
  • XO sauce 3 tbsp
  • Light soy sauce 2 tsp
  • Sugar 2 tsp
  • Lobster stock 100ml
  • Sesame oil 1/2 tsp


  1. Heat the oil in a wok and fry the onion, capsicum, garlic and ginger until fragrant
  2. Pour in the shao xing wine, XO sauce, soy sauce, sugar, lobster stock and sesame oil
  3. Simmer and reduce by a third
  4. Strain the sauce through a fine sieve and cool


Source : New Zealand Trade and Enterprise.


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