Name: Black west coast mussels, corn, sweetcorn fritters, chorizo
Yield: Serves 8 main course portions
Ingredients: 220 g flour; 50 ml white wine (optional); 2 corn cobs; bundle fresh lemon thyme; 400 g corn and saffron custard – 50 g per serving; chorizo oil – for drizzling; salt; oil – for frying; 64 whole mussels; green oil – for drizzling; 2.5 g baking powder; 100 g creamed sweetcorn; 3 g salt; 2 g sugar; 90 ml milk; 1 egg; 15 g butter – melted; 100 g corn kernels

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The flavour of corn and mussels together is very good. Both are sweet and intense. You can’t beat fresh mussels. Just don’t wait too long after cooking … Try to serve them immediately.

Ingredients

Mussels

64 whole mussels
50 ml white wine (optional)

Fish course
Pescatarian

Method

Clean the mussels by rinsing them first, then scrubbing and removing the beard. Place in a wire basket over the grill until they begin to open. Alternatively, place the mussels in a pot with the white wine. Close the lid of the pot and steam until the mussels open. For safety, discard any mussels that don’t open.

Boil the corn cobs in salted water for 10 minutes. Remove the corn cobs fr

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Ingredients

Mussels

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