Shell Fritters

Mix the mussels o. A. with onions, bell bell pepper, baking powder, egg, celery, cilantro, Worcestershire sauce, cayenne pepper, garlic, pepper, thyme, cow’s milk and baking soda. Gradually fold in the flour and let sit, covered, in the icebox for one night.

Fill a high, heavy frying pan, deep fryer or shallow roaster 5-7, 5 cm high with oil and heat to 180°C. Drop in a heaping tablespoonful of batter at a time, but not too many at a time. If the fritters float on the surface, press them down with grill tongs or a slotted spoon. Once they are brown around the edges, remove, drain on paper towels, and soon place on the table.

Tip: Give preference to fresh thyme over dried!

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