Mussel and Saffron Griddle Cakes

Name: Mussel and Saffron Griddle Cakes
Ingredients: 2 scant teaspoons baking powder; chives, chervil or parsley; 150 ml/5 fl oz buttermilk or yoghurt thinned down with water; 150 ml/5 fl oz buttermilk or yoghurt thinned down with water; 1 egg; 150 ml/5 fl oz buttermilk or yoghurt thinned down with water; ½0 g/25 saffron filaments or ½ sachet powdered saffron, soaked in hot water; 100 g/4 oz plain flour; ½0 g/25 saffron filaments or ½ sachet powdered saffron, soaked in hot water; ½0 g/25 saffron filaments or ½ sachet powdered saffron, soaked in hot water; 1 kg/2 lb mussels; pepper; salt; chives, chervil or parsley; chives, chervil or parsley; oil or butter for frying; oil or butter for frying

Preparation info

makes
12 to 16

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is not a traditional recipe, but simply a combination of two wonderfully complementary flavours that I like to serve with a glass of well-chilled fino or Chablis.

Ingredients

1 kg/2 lb mussels
½0 g/25

Starter
Pescatarian

Method

Start by lightly steaming the well scrubbed mussels and, when they are cool enough to handle, remove them from their shells.

Beat the saffron water, flour, egg and buttermilk to form a thick batter. Heat the pan and, just before you are ready to cook, sprinkle the baking powder into the batter and beat it again thoroughly. Then stir in the mussels, seasoning and snipped up herbs.