battered smoked mussels

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 Matt is a chef at Amuse Bistro in Shawnigan Lake.

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Battered & Deep Fried Smoked Mussels

2 dozen smoked mussels

2 eggs

¼ cup chopped green onions

1 clove minced garlic

1 teaspoon of salt and pepper

1 Tablespoon lemon juice

½ teaspoon chili flakes

oil for frying

• Mix eggs and flour to make a thick batter.
• Then add the rest of the ingredients.
• Heat oil up to 365^oF.
• With a large soup spoon, place a heaping ball of mussel in batter in the oil.
• Let it cook until the ball floats to the surface of the oil and is golden brown.
• Remove and drain on paper towels and season with salt.
• Serve with your favourite aioli.

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