1 cup self-raising flour
300g smoked mussels
1 tsp of Wild Fennel Co. Sheep seasoning, plus a little sprinkle
Whisk the egg and milk together and slowly add the self raising flour to form a thick paste. Drain and pat dry the mussels and roughly cut. Add to the flour mixture with one teaspoon of the Wild Fennel Co sheep seasoning.
To cook, spoon large tablespoons of mixture into a hot pan and sear on both sides. Add plenty of butter into the pan to finish the cooking. Season with a little sprinkle of Wild Fennel Co. Sheep seasoning to finish and serve with a wedge of lemon, tartare sauce (homemade preferably!) and a light salad.