Mussel Fritti

Method

• Shelve the mussels in a bowl and cover with cold water and a tablespoon of salt to purge them of any sand.
• Drain the mussels and remove the beards with a sharp knife.
• Put the mussels in a heatproof bowl and cover with boiling water. Cover with film and set aside for about 5 minutes.
• Remove the mussels out of their shells and discard any that remain open when tapped.
• Use a big pan, add some olive oil then saute all the mussels, followed quickly by the white wine and some seasonings. Simmer for a few minutes. Allow to cool.
• In another bowl, mix the sifted plain flour, mussel cooking liquid and semolina.
• Roll each cooked mussel meat in flour, dip back into the mussel juice then roll them in semolina.
• Heat the 1.2 liters of groundnut oil and deep fry the coated mussel meats unitil golden brown, and add the parsley leaves.
• Arrange the mussels and parsley leaves on a platter and serve.
• Serving Suggestions: Serve with lemon wedges. This dish is great aioli.