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.