With freshly opened mussels, this is perfection.
12 fresh mussels
1 Tbsp Edmonds standard flour
¼ tsp Edmonds baking soda
salt and pepper
2 Tbsp chopped parsley or coriander
oil for shallow frying
1. Open the mussels by pouring hot water over them in a bowl, or steaming them slightly in an open pan with a little water. Remove from the shells and clean, then chop finely or whiz in a food processor, leaving the mixture a little chunky.