Mussel meatballs
I learned this recipe from my aunt who lives in Italy, more precisely in the city of Taranto in the south of Italy, in the region of Apulia. From her we learned and adopted puunooo beautiful recipes, mostly summer (tomatoes, balanche, zucchini and other summer delicacies). Thank you so much!
Preparation steps
- Remove the meat from the raw mussels. If it drips into the bowl and some water from the mussels has nothing to do with it, use it and only add less salt.
- In another bowl, beat the eggs, add the finely chopped garlic and parsley, then the mussel meat and mix well. Add pepper and parmesan and stir again. Add pretzels to desired density (to make the mixture compact but not too thick)
- Using a large spoon, remove the mixture and fry in a mixture of olive and sunflower or vegetable oil. Remove to a paper towel to soak up excess fat.
Serving
Serve before lunch or with lunch, and can also be used as an afternoon snack.