I had some nice fat mussels from the freezer (12 p.p.) but if you have leftover mussels: remove them from their shells and pat dry.
Then make a dip sauce by adding some wasabi, shichimi togarashi and a few drops of lemon juice to sugar free mayonaise.
Dredge the mussels trough flour, beaten egg white and panko (Japanese breadcrumbs).
Deep fry 5 or 6 at the time, a matter of seconds to see them turning nice and brown.
Drain and set apart on kitchen paper.
Serve as shown, in my case with avocado
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