Mussel fritti

To clean the mussels, rinse them under cold water, scrape off any dirt, pull off the ‘beards’, and discard any mussels that are open once tapped or have broken shells

Heat a pan big enough to hold all the mussels on a high heat and add some olive oil, followed quickly by the mussels and white wine. Give the pan a shake, put a lid on, and cook for 3–5 minutes until the mussels have opened. Transfer onto a tray (retain the cooking liquid) and allow to cool

When cool, pick the mussels out of their shells, discarding any closed ones. Strain the cooking liquid through a fine sieve, then leave the mussels submerged in the liquid

Get your pane ingredients ready: sifted plain flour, mussel cooking liquid and semolina. Fish out the mussels with a slotted spoon, then, working in batches, roll them in flour, dip back into the mussel juice then roll them in semolina

Heat the groundnut oil to 180°C (or throw a breadcrumb in – when it sizzles and turns golden you’re ready to go). Working in two batches, deep-fry the mussels for 2 minutes, then add the parsley for 10 seconds (stand back, it spits!). Transfer to a bowl lined with kitchen paper and season with fine sea salt

Serve with a wedge of lemon for squeezing. Great with aioli