- 2 cups dry white wine
- 1 1/2 pounds mussels, scrubbed and de-bearded
- Rice flour
- Salt and pepper
- 2 cups canola oil
- Almond-Scallion Sauce, recipe follows
- Chopped scallions, for garnish
Bring wine to a boil in a large stockpot. Add the mussels, stir, cover, and cook until the mussels have opened. Remove the mussels to a sheet pan with a slotted spoon, discarding any mussels that do not open. Remove the mussels from the shell and place in a bowl.
Place 2 cups of the rice flour into a large bowl and add enough water until it becomes a light batter, about the consistency of crepe batter. Season with salt and pepper.
Heat oil in a high-sided saute pan until it reaches a temperature of 360 degrees F. Season the mussels with salt and pepper, dip the mussels into the batter, and then fry until lightly golden brown, about 30 to 45 seconds. Drain the mussels on a sheet pan lined with paper towels. Add mussels to the large bowl with sauce and toss to coat. Garnish with chopped scallion.