)De-shell steamed mussels.

) In a shallow bowl, mix flour and spices together, seasoning to taste. Set aside.

) In a second shallow bowl, scramble egg and mix with cream to create an egg wash. Set

aside.

) In a third shallow bowl, cover the bottom with bread crumbs. Note: bread crumbs can

be seasoned with the same spices as the flour for added flavour if desired. Set aside.

) Dredge mussels in flour mixture, then transfer to egg wash. Once mussels are coated in

egg, transfer to bread crumbs and toss until completely coated.

) Cover the bottom of a heavy saucepan in canola oil and heat to just below smoking

point. Fry mussels until bread crumbs are golden brown, stirring occasionally. Remove

mussels from oil and drain on cooling rack or paper towel.