Posted: December 2, 2014 in Food, frying, restaurants, seafood, Southern New England, Uncategorized
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December 2nd is National Fritters Day!

Clam fritters, conch fritters, lobster fritters…I suppose you could fritter anything. But the first time I had them with mussels, I knew that I would never fritter my life away with any other!

It was a fall afternoon in Newport, Rhode Island, at the Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I had never heard of a mussel fritter before, but Wendy, the lovely lady behind the counter, convinced me that her secret recipe would knock my socks off. I took one bite, then another, then another…there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. Here in Rhode Island, that starts with a product called Drum Rock fritter mix.

fritter ingredients


If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.




1 lb Drum Rock fritter mix (or other brand)

2 cups cooked mussel meats

1/2 cup mussel broth (saved from steaming mussels)

1/4 to 1/2 cup good quality beer, such as Sam Adams Boston Lager

Peanut oil for frying


Be sure to let the batter rest. If you're waiting for guests to arrive, just cover the batter bowl with a moist towel and it will keep for several hours at room temperature.

Be sure to let the batter rest. If you’re waiting for guests to arrive, just cover the batter bowl with a moist towel and it will keep for several hours at room temperature.


Steam mussel meats until just cooked. Remove mussel meats, and reserve 1/2 cup of the broth. Pulse mussel meats in a food processor, but leave chunky…or chop by hand.

Put fritter mix in a large bowl. Add mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again.

Using a thermometer, heat oil to 350 degrees, and using a small spoon or scoop, drop fritters in hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain on absorbent paper, and season with salt and pepper immediately. Serve right away!



The perfect dipping sauce for these mussel fritters is made from two ingredients: mayonnaise and Ponzu sauce, which is a citrus-based soy sauce. Combine both ingredients in a bowl. How much you use of each is a matter of personal preference. I usually use a ratio of 4 parts mayo to 1 part Ponzu.


  1. Cynthia DAddario says:

    AHHHHHHH!!! Think I’ll put the tall boots on, head down the lawn to the mussel beds, take the Drum Rock out of the freezer and celebrate a day I did not know existed. National Fritters Day!

    Thanks, Al!!!




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