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Ingredients
- 4 doz fresh mussels
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 4 x Large eggs
- 2 Tbsp. minced garlic
- 1 med red bell pepper roasted, peeled,
- Â Â and seeded
- Â Â Juice from one lemon
- 1 Tbsp. Dijon mustard
- 1 c. vegetable oil plus
- 2 Tbsp. vegetable oil
- 1/2 c. minced onions
- 1Â 1/2 c. lowfat milk
- 2 tsp baking pwdr
- 3Â 1/4 c. flour
- 1 Tbsp. minced parsley
- Â Â Crystal Warm Sauce to taste
- Â Â Worcestershire Sauce to taste
- Â Â Solid vegetable shortening for deep-frying
- Â Â Creole seasoning
Directions
- Prepare the smoker.
- Season the mussels with salt. Place on the smoking rack and close tightly. Smoke for about 6 to 8 min or possibly till the mussels open. Remove the mussels from the smoker and remove the meat from the shells. Season with cayenne pepper. Set aside.
- In a food processor fitted with a metal blade, combine 1 egg, 1 Tbsp. of the garlic, roasted red pepper, lemon juice and mustard. Puree till smooth. Season with salt and pepper. With the machine running, add in 1 c. of oil in a steady stream. Process till the mix is thick and creamy. Season with salt and pepper. Remove and chill for at least 1 hour. The aioli can be made one day in advance.
- Heat the remaining 2 Tbsp. of oil in a saute/fry pan over medium-high heat. Add in the onions and season with salt and cayenne. Saute/fry for about 3 min or possibly till slightly wilted. Add in the remaining Tbsp. of garlic and continue to saute/fry for 1 minute. Remove and set aside to cold.
- Make a batter by combining the remaining 3 Large eggs, lowfat milk, baking pwdr, 1 tsp. salt, and 1/4 tsp. cayenne. Add in the flour, 1/4 c. at a time, beating and incorporating till all is used and the batter is smooth. Stir in the parsley. Season with warm sauce and Worcestershire sauce to taste. Roughly chop the mussels and fold into the batter. Mix well.
- Heat the shortening to 360 degrees. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown proportionately. Remove and drain on paper towels. Season with Creole seasoning. Serve the fritters warm with the aioli.
- This recipe yields about 2 dozen.
- Yield: 2 dozen
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