Mussel Bobotie With Pumpkin Fritters Recipes

Steps:

• Preheat the oven to 180C/gas 4.
• Heat the oil and butter in a pan and gently cook the onion for 2-3 minutes until soft.
• Add the garlic, carrot, and all the spices and cook for a further 2 minutes.
• Stir in the mussels, breadcrumbs, egg, almonds and lemon juice. Season to taste with the salt.
• Pour into 6 large ramekins or 1 large oven-proof baking dish and place the bay leaves in the centre.
• To make the topping; whisk together all the topping ingredients and pour over the mussel mixture.
• Cook for about 12 minutes for individual ramekins or 30 minutes for the large dish, until firm and golden.
• To make the pumpkin fritters; place the dry ingredients in a food processor, add the eggs and process to form a thick batter. The batter should hold it's shape, if too thick add a little milk, if too wet, add a little more flour.
• Heat the oil in a non-stick frying pan. Drop heaped tablespoons of the batter into the pan and fry till firm and golden. Flip over and fry on the other side.
• Serve warm sprinkled with a little cinnamon sugar if you like.
• To make the relish; place the tomatoes on a hot barbecue or griddle pan and cook until the skins are charred.
• Remove from the heat and cut into dice.
• Mix the tomatoes with the onion, thyme, oil and vinegar and season with salt and pepper.
• Serve mussels with the pumpkin fritters, charred tomato relish and rice too, if you like!

Steps:

• Lightly steam mussels until they just open.
• Remove beards, take from shell and chop roughly. (Not too fine).
• In a bowl, beat the eggs, Sift in the flour and baking powder and beat with a fork to combine.
• Stir in the mussels, salt, pepper, basil and parsley.
• Melt butter over a medium heat. Drop mixture into butter and fry pancake style until golden brown, then flip and cook until golden on other side.
• Enjoy!

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!