Recipes

Mussel Fritters with Lemon Aioli

Published 1 September 2025

Golden, crunchy, and packed with seaside flavour, these mussel fritters are a New Zealand classic. Fresh mussels and a light batter make them ideal for laid-back lunches or summer BBQs. Serve hot with zesty lemon aioli and a chilled glass of our Private Bin Riesling.

Ingredients

1 cup mayonnaise

1 Tbsp fresh lemon juice

2 tsp lemon zest

1 garlic clove, finely grated

Salt, to taste

–

3 kg fresh mussels, cleaned

3 eggs, seperated

1 cup milk

1 red onion, finely chopped

3 Tbsp parsley or coriander

1 cup flour

1 tsp baking powder

1 tsp salt

1/4 tsp pepper

1/2 cup oil for frying

Lemon wedges, to serve

Method

  1. Lemon Aioli: Whisk mayonnaise, lemon juice, zest and garlic until smooth. Season with salt and adjust lemon juice and zest to taste. Chill until ready to serve.
  2. Steam mussels in 2½ cups water until shells open (about 5 mins). Cool, discard unopened ones, and chop the meat. Reserve ¼ cup of the cooking liquid.
  3. Whisk egg yolks, milk, and mussel liquid. Beat egg whites until fluffy.
  4. Stir mussels, onion, and herbs into yolk mix. Add flour, baking powder, salt, and pepper. Fold in egg whites.
  5. Heat oil in a pan. Drop spoonfuls of batter and cook 2 mins each side until golden.
  6. Drain on paper towels and serve warm with chilled lemon aioli on the side.

Pairs with

Private Bin Riesling

Brimming with fresh spring aromas of citrus, white florals, lime, and mandarin, this off-dry wine offers a crisp palate and a subtle mineral finish.

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Where to buy