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.