Mussel Fritti


Recipe by Tim Siadatan, Trullo

A perfect seafood snack for the summer. Serve with a big bowl of aoili and some crusty bread. This recipe was taken from Trullo, The cookbook by Tim Siadatan.



50 mussels, cleaned (or ask your fishmonger to clean them for you)

olive oil

125ml of white wine

300g of plain flour, sifted

300g of semolina

1.21 groundnut oil

16 flat-leaf parsley leaves

1 lemon, cut into wedges for serving

fine sea salt


  1. To clean mussels, rinse them under cold water, scrape off any dirt, pull off the beards, and discard any mussels that are open once tapped or have broken shells
  2. Heat a pan big enough to hold all the mussels on a high heat and some olive oil, followed quickly by the mussels and white wine. Give the pan a shake, put a lid on, and cook for 3-5 minutes until mussels have opened. Transfer unto a tray and allow to cool
  3. When cool, pick the mussels out of their shells, discarding any closed ones. Strain the cooking liquid through a fine sieve, then leave the mussels submerged in the liquid
  4. Get your pane ingredients ready: sifted plain flour, mussel cooking liquid and semolina. Fish out the mussels with a slotted spoon, then working in batches, roll them in flour, dip back into mussels juice and roll them in semolina
  5. Heat the groundnut oil to 180 degree Celsius. Working in two batches, deep-fry the mussels for 2 minutes, then add the parsley for 10 seconds. Transfer to a bowl lined with kitchen paper and season with fine sea salt
  6. Serve with a wedge of lemon for squeezing. Great with aioli
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