Deep Fried Mussels
2 lbs shelled mussels
1 cup corn starch
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
2 to 3 cups frying oil
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