Any good mussel fritter

recipies please

Here is Richard Tills recipe

2 cups chopped raw mussels
1 carrot, finely grated
2 chillies, finely chopped
Handful chopped coriander
1 clove minced garlic
5 slices white toast bread, diced into small cubes (5mm max)
2 eggs
1/3 cup flour
slat and pepper
Combine all together and fry

Mussel Fritters
The basil is the secret ingredient ~ don't leave it out.
Ingredients:
12 mussels. . 2 eggs. . 2 tbsp flour. . 1 tsp baking powder. . 2 tbsp chopped parsley. . 2 tbsp chopped FRESH basil. .
1/2 tsp salt. . freshly ground black pepper. . butter for frying
Method:...
Lightly steam mussels until they open. Take from shells and chop mussels roughly. (Not too fine) removing beards.
Set aside with the chopped parsley and basil. In a bowl, beat the eggs, sift in flour and baking powder. Beat with fork to combine.
Stir in the mussels, salt, ground pepper, basil and parsley. Melt butter over medium heat... (Too high and the butter will burn)
Drop mixture by tablespoonfuls into the butter and fry - pancake style for 1-2 minutes per side until golden brown... .

Mussel Fritters
Chop steamed / cooked mussels and stir into fairly thick batter made by mixing the following...
2 beaten eggs. . 11/2 cup self-raising flour. . sachet seafood soup mix. . chopped parsley. . 1 tsp lemon rind, grated. . mussel liquid from steaming. . Basil leaves ripped up. .
Mix all to make up thick batter... Fry in hot oil OR butter and oil

Mussel Fritters with Seasonings
Chopped raw mussels. . 1 cup flour. . 1 egg beaten. . 1/2 cup milk. . touch of salt. . white pepper. . pinch or two of curry powder. . garlic crushed. . onion grated and the two secret weapons. . a "little" squirt of sweet chilli sauce and fresh chopped basil.
Drop large spoonfuls into hot pan with little oil and a knob of butter. . adding butter as required...

Best mussel fritters are made from raw mussels its not to hard to shell them and quite fast once you get the knack, another trick if buying mussels is to have a look through for a broken one have a look to check if its fat the side walls should be thick and creamy looking (white or pink you can tell) if it looks thin and see thru then pass and have something else for dinner. Steamed open they just don't taste as good and have a rubbery texture. I chop mine into about 3 -4 pieces to about a dozen mussels add a beaten egg a finely chopped onion and tomato lots of pepper and a good handful of chopped fresh corriander(basil is nice too) then stir in 2 or 3 tablespoons of flour and a 1/4tsp of baking powder fry in nice big fritters for dinner with a salad or really nice in small balls as finger food at a party. nice with sweet thai chilli sauce.

Best mussels fast easy, take out of shell raw, mix garlic with them, then roll in flour, straight into hot oil in fry pan till dark brown, lemon juice, salt, pepper, yum.