1 kilogram mussels, scrubbed
130 grams chorizo, diced
⅓ cup flour
½ teaspoon baking powder
½ teaspoon ground smoked paprika
2 cloves garlic, crushed
2 spring onions, finely sliced
2 tablespoons roughly chopped flat-leaf parsley
½ cup frozen peas, defrosted
¼ cup finely grated parmesan cheese
1 tablespoon each olive oil and butter, for cooking
⅓ cup good-quality mayonnaise
zest and juice of 1 small lemon, plus extra to serve
1 teaspoon sweet paprika
fresh dill or parsley and chilli flakes, to serve
sea salt and ground pepper
Bring ½ cup of water to a simmer in a large saucepan. Add the mussels and steam with the lid on for 3–5 minutes. Drain and discard those that do not open. Once cool, remove from shells and roughly chop.
In a small sauté pan, fry the chorizo until golden and crispy. Remove from the pan and set aside.
In a large bowl, whisk together the eggs, flour, baking powder, and smoked paprika and season well with salt and freshly ground pepper. Once smooth add the chorizo, mussels, garlic, spring onions, parsley, peas and parmesan and mix until well combined.
Heat a large sauté pan with olive oil and butter. Fry heaped tablespoon sized fritters over a medium heat for 3–4 minutes on each side or until golden brown. Make sure fritters are completely cooked through.
In a small bowl, combine the mayonnaise, lemon zest and juice, sweet paprika and a pinch of salt and pepper. Serve the fritters with the paprika mayonnaise, fresh dill or parsley, chilli flakes and lemon wedges.