Black west coast mussels, corn, sweetcorn fritters, chorizo

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Preparation info

  • Serves 8

    main course portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

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)

Corn kernels

  • 2 corn cobs
  • salt

Sweetcorn fritters

  • 220 g flour
  • 2.5 g baking powder
  • 3 g salt
  • 2 g sugar
  • 1 egg
  • 90 ml milk
  • 15 g butter – melted
  • 100 g corn kernels
  • 100 g creamed sweetcorn
  • oil – for frying
  • 400 g corn and saffron custard50 g per serving
  • chorizo oil – for drizzling
  • green oil – for drizzling
  • bundle fresh lemon thyme

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 from the water and place onto or under the grill to char slightly. Alternatively, use a dry pan to char the corn cobs. Cut the kernels off the cobs and reserve until needed – 10 g per serving.

To make the fritters, combine the first 4 dry ingredients. Add the egg, milk and melted butter. Add the corn kernels and creamed sweetcorn and stir. The batter should have a thick dropping consistency. Spoon about 30 g of the batter into a pan with enough oil to cover the bottom of the pan. Continue to cook each fritter on low heat until golden – you need 16. Drain the fritters on paper towels to remove excess oil, and reserve in a warm place until needed.

To assemble, arrange the elements of this dish as you like or by following the photo. Remove 2 mussels from the shells per serving. Place 2 sweetcorn fritters on the plate topped with the mussel meat. Serve the other 6 mussels separately in the shells with a little of the corn and saffron custard spooned over them and some fresh lemon thyme. Dress the plate with the corn and saffron custard as desired, and garnish with the corn kernels and crispy chorizo. Drizzle with chorizo oil and green oil, and finish each plate with a few of the lemon thyme sprigs.