Serves 4 Slices 

Suitable for: GF

Contains: Egg, Molluscs 

Ingredients

• 220g x cooked mussels (1kg bag shelled, fresh mussels) 
• 1 x medium red onion, peeled
• 2 x garlic cloves 
• 1 x red bell pepper 
• 100g x samphire
• 10 x medium eggs 
• Black pepper to season 
• Knob of butter for cooking 
• Olive oil for cooking 
• 200g x beansprouts
• Sriracha sauce for garnish
• Kewpie mayo for garnish

Method Mussels 

1. Preheat the stovetop to a high heat. Boil the kettle. 
2. Debeard, clean and wash the mussels. Rinse thoroughly in cold water to remove any excess dirt. 
3. Place the mussels into a large saucepan on top of the preheated stovetop. Add boiling hot water to the pan. Place a lid on top. Allow to boil for 3-4minutes, until the mussels have fully opened. 
4. Drain the cooked mussels in a colander. Plunge into ice cold water. Discard any unopened mussels. Remove the mussel meat out of the shell, placing into a container. Discard the shells. 
5. Set aside.  

Method 

1. Preheat the oven to 200°C/ 180°C fan oven. 
2. Remove the onion skin layer and the root. Dice the onion. 
3. Peel the garlic cloves, crush and mince. 
4. Remove the red pepper core and seeds. Thinly slice into strips.
5. Place a medium/large frying pan onto the stovetop. Preheat to a medium heat. Place a knob of butter in the pan. Allow to melt. 
6. Crack the eggs in a large bowl and whisk the eggs. Set aside. 
7. Lightly sauté the onion and garlic in the frying pan of melted butter. For roughly 5-6 mins. Then add the sliced red pepper. Sauté until softened. Add the samphire and stir.  
8. Add a drizzle of olive oil to the pan. Add the whisked eggs. Season with black pepper. 
9. Allow to cook on the stovetop for 5 minutes to allow the bottom of the eggs to settle. Transfer the pan into the preheated oven. Cook for 10 – 12 minutes until the centre of the frittata is firm and golden on top.
10. Sauté the bean sprouts in a pan with olive oil, until slightly softened and al dente. 
11. Serve the frittata on a serving platter or board. Drizzle the frittata with sriracha sauce and kewpie mayo. Then garnish with the beansprouts. Serve with slaw or a light salad on the side.