A delightful twist on traditional mussel fritters, these golden pancakes are bursting with flavor and perfect for brunch or a light dinner.
Steam the mussels until they open, then remove the beards and chop them coarsely.
Ensure the mussels are fresh and discard any that do not open during steaming.
In a mixing bowl, beat the eggs until frothy.
Beating the eggs well helps to make the batter light and fluffy.
Sift the flour and baking powder into the bowl and mix until combined.
Sifting the dry ingredients ensures there are no lumps in the batter.
Add the chopped mussels, parsley, basil, salt, pepper, and lemon zest to the batter and stir to combine.
Fold the ingredients gently to avoid overmixing, which can make the batter dense.
Heat the butter in a skillet over medium heat. Drop spoonfuls of the batter into the skillet and cook until golden brown on one side, then flip and cook the other side.
Cook in batches if necessary, and keep the cooked pancakes warm in a low oven.
Serve the pancakes warm with a garnish of fresh herbs or a wedge of lemon.
These pancakes are best enjoyed fresh, but they can also be served at room temperature.
