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Ingredients:

Serves 8

2 lbs. mussels
1 cup dry white wine
2 Tbs. shallot, minced
1 clove garlic, minced
Gray salt
freshly-ground pepper
1 cup all-purpose flour
1 egg, beaten
2 cups Panko bread crumbs

Directions:

1. Scrub and rinse the mussels in cold water. Discard any dead or open shells that do not close when tapped.
   
2. In a medium pot over high heat, heat the wine, shallots and garlic.
   
3. Bring liquid to a boil and add the mussels.
   
4. Cover the pot. Maintain the heat and stir periodically until all the mussels are just beginning to open. Any mussels that refuse to open should be discarded.
   
5. Reserve the cooking liquid and strain it into a small pan.
   
6. Reduce on medium heat, until you have about 1/4-cup of liquid.
   
7. Cool, then mix into the beaten egg. Reserve for use.
   
8. Season the flour with salt and pepper.
   
9. Remove the mussels from their shells. Pulling gently, remove any filament or beards from the mussels.
   
10. Toss the mussels first into the seasoned flour (pat off any excess flour), then dip into the egg and mussel liquid and finally into the bread crumbs until well coated. Try to assure that each mussel is protected by a coating of flour, egg and bread crumbs.
    
11. Heat vegetable oil to 375 degrees F and fry the mussels in batches until all are crisp and golden brown.
    
12. Keep warm in a low oven and serve while still hot and crisp.

Chef's note: To make the frying easier you can skewer a number of mussels together on a pair of bamboo skewers and fry the mussels all at once.