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Recipe for :

Deep Fried Mussels

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


Oil for deep frying
sea salt & black pepper
4oz fresh white breadcrumbs
24 cooked green lip mussels
1 egg, beaten
salad leaves
lemon wedges to garnish


  • Put the oil on to heat.
  • Remove the mussels from their shells and drain.
  • Dip into beaten egg which is well seasoned then roll in breadcrumbs until well coated.
  • Fry a few at a time for 2 - 3 minutes until light brown and crisp.
  • Serve on salad leaves with lemon wedges.

Serves 4

Martin James