Pan-Fried Mussels

Method

1. Pat the 200 g of mussels dry with paper towels to ensure the coating adheres properly.
2. Beat the 4 eggs in a shallow bowl until fully combined, then spread the 30 g of almond flour on a separate flat plate.
3. Dip each mussel into the beaten egg, then dredge it in the almond flour, pressing gently to coat all sides evenly.
4. Heat a generous layer of oil in a wide skillet over medium-high heat and fry the coated mussels in batches for approximately 3 to 4 minutes per side until golden and crisp.
5. Transfer the fried mussels to a paper towel-lined plate to drain any excess oil.
6. Arrange the mussels on a serving platter, drizzle the 2 tbsp of walnut garlic sauce over the top, and finish with a squeeze of the juice from 1 lemon before serving immediately.