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Rideau Hall



Quadra Island Honey Mussel Corn Fritter Quadra Island Honey Mussel Corn Fritter

Serves 3 dozens.
Recipe from Chef Louis Charest

Quadra Island mussels (British Columbia)

  • 36 Pieces Quadra Island mussels (scrubbed and rinsed)
  • 30 ml (2 Tbsp) of olive oil
  • 8 ml (2 tsp) each chopped garlic, ginger, shallots
  • 125 ml (0.25 cup )Gewürztraminer

Mussel’s preparation

In a large pot over medium high heat quickly cook the garlic, ginger and shallots with the olive oil for a few seconds and add the mussels. Stir for a few more seconds, add the gewürztraminer and cover immediately the pot. Cook for 2 to 3 minutes until all mussels have opened. Discard any unopened mussel. Remove meat from the shells and refrigerate. Keep cooking juices for the fritter batter.

The fritter dough

  • 440 ml (1.75 cup) corn meal
  • 125 ml (0.5 cup) Buttermilk
  • 125 ml (0.5 cup) mussel cooking juices
  • 375 ml (1.5 cup) flour
  • 125 ml (0.5 cup) corn starch
  • 15 ml (1 tbsp) baking powder
  • 2 ml (0.5 tsp) baking soda
  • 2 ml (0.5 tsp) salt
  • 125 ml (0.5cup) cold water
  • 3 egg yolks
  • 30 gr (1oz) Black currant (syrup or jam)
  • 15 ml (1 tbsp) chopped chipotle, 15 ml  (1 tsp chilli flakes)
  • 30 ml (2 tbsp) chopped cilantro
  • 3 egg whites
  • 250 ml (1 cup) coarsely ground toasted bbq corn nut

Fritter dough preparation

  • Soak the corn meal with the buttermilk and mussel cooking juices (or water or fish stock)
  • Leave refrigerated over night. (When time available)
  • Combine and mix dry ingredients.
  • Add the cold water and egg yolks to liquefy the cornmeal preparation that was in the over night.
  • Add the black currant, chopped chipotle and cilantro
  • Whisk dry ingredients into the wet mixture just until combined. (Do not over whisk)
  • When you are ready to use the fritters dough, whisk the egg whites until stiff and fold into the batter.
  • Pick up the mussels with a skewer one at a time and dip into the fritter batter.
  • Sprinkle with ground corn nuts
  • Fry in 350 Fahrenheit hot oil until golden. (About 30 seconds)
  • Serve immediately as is or enjoy with garlic sour cream mayonnaise and chipotle ketchup (optional)
  • Also garnish with whole corn nuts and chopped cilantro

Garlic Sour Cream Mayonnaise: (optional)

  • 75 ml (0.25 cup) mayonnaise
  • 125 ml (0.50 cup) sour cream
  • 15 ml (1 tbsp) chopped garlic
  • Juice of 1 lemon
  • Salt and pepper to taste

Sour cream mayonnaise method

Mix all ingredients together and enjoy

Updated: 2019-03-28
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