Deep fried musssels, wasabi mayo Recipe

I had some nice fat mussels from the freezer (12 p.p.) but if you have leftover mussels: remove them from their shells and pat dry. 

Then make a dip sauce by adding some wasabi, shichimi togarashi and a few drops of lemon juice to sugar free mayonaise.

Dredge the mussels trough flour, beaten egg white and panko (Japanese breadcrumbs).
Deep fry 5 or 6 at the time, a matter of seconds to see them turning nice and brown.
Set apart on kitchen paper. 

Serve as shown, in my case with avocado

from simple food, looking good
Deep fried musssels, wasabi mayo Recipe