Mussel Pancakes recipe - ingredients, nutrition and when to eat it
These savory Korean pancakes are made by mixing mussel meat into an egg and pancake-mix batter, then pan-frying it until golden.
These savory Korean pancakes are made by mixing mussel meat into an egg and pancake-mix batter, then pan-frying it until golden. The edges are crisp, the inside is tender, and the mussels add a subtle ocean flavor. They are perfect for a rainy-day meal or a simple dinner side dish.
Seafood · 20 minutes to cook
Nutrition (per 279g serving): 482.2 kcal · protein 21.8g · carbohydrate 50.7g · fat 20.5g · sodium 495.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the mussel meat well so the batter does not become watery and the edges turn crisp.
Tips: Making small pancakes makes them easier to flip and helps them cook evenly all the way through.
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Ingredients (1 serving)
- Mussel meat — 80 g
- Pancake mix — 0.5 cup
- Egg — 1 pc
- Water — 60 ml
- Green onion — 0.3 stalk
- Cooking oil — 1 Tbsp