3/4 cup flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
canola oil
For Spicy Vinegar Dip:
1 cup vinegar
4 cloves garlic, peeled and minced
1/2 teaspoon peppercorns, crushed
1 Thai chili pepper, finely chopped
salt to taste
Using a butter knife, pry mussels from shells. Discard shells. Wash mussel meat and drain well. In a bowl, combine flour, cornstarch, salt, garlic powder, and pepper. Dredge mussels in the flour mixture to fully coat. In a pan over medium heat, heat about 2-inch deep of oil to 350 F. Add mussels, shaking off excess flour, and deep-fry for about 5 to 7 minutes or 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 spicy vinegar dip. For Spicy Vinegar Dip: In a bowl, combine vinegar, garlic, peppercorns, chili and salt to taste.