Seafood Appetizer: Fan Mussel Croquettes/ Rissoles
This is an incredibly original rissole recipe from the island of Lesvos in Greece; it comes with a delicate taste that is not that common for a fried dish. They are small round balls made of mussel meat, floured and deep-fried. Try them as an appetizer for a dinner party or as a dish on a buffet!
6 large fan mussels, chopped
1 small onion, finely chopped
2 slices of old bread, soaked in milk
1 Tablespoon trachanas
1 Tablespoon minced fresh mint
a dash of ouzo
1 cup flour
extra virgin olive oil for frying
- Mix the trachanas with the chopped mussels in order to absorb whatever moisture is left.
- Add the onion, ouzo, egg and mint, and knead until it becomes a firm mass.
- Lastly, wring the bread well with your hands and add it to the mixture; knead again and leave to stand for an hour in the refrigerator to become firm.
- Shape into little balls, put flour on a plate and roll them through.
- Heat two fingers of olive oil in a medium sized frying pan and fry the balls. Transfer to paper towel to drain. Return oil to 360oF between batches
Serve with dipping sauce of your choice.