Mussel Floss

• 15 Sea Bounty mussels (Australian blue mussels from Victoria)
• 50 ml (1¾ fl oz) fish sauce

Lightly steam open the mussels, remove the beards and marinate the mussel meat in the fish sauce, cover and refrigerate for 1 hour.

Drain the mussels, discarding the fish sauce, and pat dry on paper towel. Heat the oil in a medium deep-sided saucepan to 160°C (320°F). Deep-fry the mussels for 6 minutes or until quite dry and a deep brown colour.

Drain on paper towel to remove as