Mussel 'popcorn' with black sauce

These mussel fritters are ridiculously moreish and can be whipped up in less than an hour. Cooked mussels are folded into a choux pastry mix, which is then deep-fried until crispy. The black sauce is reminiscent of tartare, adding some welcome acidity to the 'popcorn'. Try swapping out the mussels for clams, crab or any other shellfish and play around with the herbs for a different final flavour.



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