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Mussels.

1-2 pts Mussels (fresh/canned or bottled)
1 c breadcrumbs.
1 tbs lemon juice (or 1 whole fresh lemon)

If you use fresh mussels, either steam them or boil them until the
shells are open. Remove the mussels (not forgetting to take off
the beard) and squeeze a little lemon juice over them.

If you are using canned/bottled mussels, don't use the pickled
varieties you can buy, use the type you buy in oil or brine, with
a squeeze of lemon juice.

Roll the mussels in the breadcrumbs until well coated, then, place
them in hot oil (I do mine in a deep fryer, but a frying pan/skillet
would be OK.) and cook until golden. Remove from the oil and drain.
Serve, either hot, with salad, or, cool, with dips.

You can also add 1/2 tsp of ginger or chilli to the breadcrumbs
before you coat the mussels.

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