Ingredients
1 kg half-shell New Zealand Green Lipped mussels
1 cup flour
¼ cup cornflour
1 tsp SIDS SALT & PEPPER
¼ tsp garlic powder
Rice bran oil
1 ramekin SIDS BOYSENBERRY VINEGAR
Directions
Using a sharp knife, pry mussels from shells. Discard shells. Wash mussel meat and drain well.
In a bowl, combine flour, cornstarch, garlic powder and SIDS SALT & PEPPER. Dredge mussels in flour mixture to completely coat.
In a pot over medium heat, heat about 5 cm deep of oil. Add mussels, shaking off excess flour, and deep-fry for about 5-7 minutes until mussels are cooked through and are golden and crisp. Remove from heat and drain in a colander set over a bowl. Serve hot with SIDS BOYSENBERRY VINEGAR dip.
