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 much oil as possible and cool to room temperature.
Slice the mussels into
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