Ingredients Jump to Instructions ↓

  1. 2 lbs shelled mussels

  2. 1 cup corn starch

  3. 1/4 tsp salt

  4. 1/2 tsp garlic powder

  5. 1/4 tsp black pepper

  6. 2 to 3 cups frying oil

Instructions Jump to Ingredients ↑

  1. Debeard mussels. Remove any grains or sand that may be embedded in the meat.

  2. In a deep pot, heat frying oil.

  3. Combine cornstarch, salt, pepper and garlic powder. Dredge mussels with mixture a batch at a time.

  4. Deep-fry in batches until golden brown and crispy. Drain excess oil on paper towels. Serve with spicy vinegar dip.

  5. Spicy Vinegar Dip 1 cup vinegar 4 to 5 cloves garlic, minced 1/2 jalapeno or 2 to 3 pieces thai chilies, finely chopped salt and pepper to taste Combine all ingredients. Let stand for a few minutes to allow flavors to blend.


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