Our Favorite Mussel Recipes
In Hawaii appetizers are called Pupus. Many are Oriental in character, as this one is.
2 cups (500 grams) cooked or fresh steamed, chopped, and drained mussel meats.
2 green onions, finely chopped
1/2 cup (100 grams) finely chopped and drained water chestnut
2 tablespoons chopped pimento
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1 tablespoon sherry
1 egg, well beaten
1 cup (120 grams) fine dry bread crumbs
Salad oil for deep-frying
In bowl, combine all ingredients except crumbs and oil. Mix well, then form into balls about 1 inch (2 1/2 centimeters) in diameter; roll each in bread crumbs.
Heat oil to 375 F° (190° C) and fry a few at a time until golden brown. Serve piping hot with small picks inserted. Makes about 24 appetizers.
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