Deep-Fried Mussels

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

In a deep pot, heat frying oil.

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

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

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.