Mussel and spinach fritters with feta and black olives

This is a favourite dish of mine. I like the way the feta adds creaminess and the black olives add a saltiness that works well with the mussels. A great fritter hot or cold.

Serves 4


400gr Green mussel meat – roughly chopped
100 - 140gr plain flour
1 Tspn baking powder
Sea Salt
Cracked black pepper
Olive oil
1 large egg beaten
60 gr Spinach leaves – washed and shredded
50gr feta cheese – cut into small dice or crumbled
50gr black olives – roughly chopped
100 – 150ml full fat milk
1 lemon in wedges


To a suitable sized bowl make a batter by adding the beaten egg, baking powder a little flour and a little milk. Slowly add more flour and the milk as required to make a batter consistency.

Add the roughly chopped mussel meat, spinach leaves, black olives and the feta cheese to the batter mix.

Season with little sea salt and black pepper.

Heat a suitable pan and add a little olive oil. Add the mussel fritter mix in small fritter sized portions. Cook turning once but do not overcook as the fritters will be a little tough.

Fritters can be kept warm in a medium heat oven until all are cooked.

Serve with lemon wedges and squeeze with a little fresh lemon juice.


Mussel and spinach fritters


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