Frittelle di Cozze

Method

1. Clean the mussels and steam them in a covered pan until they open. Remove the mussels from their shells and set aside, reserving the cooking liquid.
2. In a bowl, mix flour, water, and yeast until smooth. Add a pinch of salt. The batter should be thin, like a crepe batter.
3. Cover the batter with a cloth and let it rise for 3-4 hours at room temperature.
4. Meanwhile, soak the wakame seaweed in cold water until rehydrated, then drain and chop. (If using lettuce, cut into thin strips.)
5. Cut the cheese (mozzarella or smoked scamorza) into small cubes.
6. For the sauce: combine soy sauce, lime juice, grated ginger, thinly sliced spring onion, chopped chili, and a little mussel cooking liquid.
7. When the batter has risen, fold in the chopped seaweed (or lettuce), cheese cubes, and the shelled mussels. Add a little mussel cooking liquid if desired.
8. Heat oil in a deep pan for frying. Dip two spoons in oil and use them to shape small portions of the batter.
9. Fry the fritters in hot oil until golden brown on both sides. Drain on paper towels.
10. Serve the fritters hot with the dipping sauce.