Ingredients
1 kg half-shell NZ green lipped mussels
1 cup flour
¼ cup cornflour
1 tsp salt
¼ tsp SIDS CRAZY LEMON
¼ tsp garlic powder
¼ tsp pepper
Rice bran oil
SPICY VINEGAR DIP:--
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
3-4 cloves garlic, peeled & minced
4-5 peppercorns, crushed
1 chilli pepper, finely chopped
SIDS SALT & PEPPER to taste
Directions
Using a sharp knife, pry mussels from shells. Discard shells. Wash mussel meat and drain well.
In a bowl, combine flour, cornflour, salt, SIDS CRAZY LEMON, garlic powder and 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, golden and crisp. Remove from heat and drain in a colander set over a bowl. Serve hot with spicy vinegar dip.
Spicy Vinegar Dip: In a bowl, combine SIDS LOW SUGAR RASPBERRY VINEGAR, garlic, peppercorns, chilli and SIDS SALT & PEPPER to taste.
