Fried Mussels Pancakes
(Hoi Mang Poo Tod)
Serves 4
When I buy mussels, often people ask me how I prepare them. This is a simple, yet very tasty recipe. It is one of my favorite dishes for lunch. Everything can be prepared ahead of time, and I cook the pancakes before serving.

2 lbs. fresh mussels cleaned and debearded
4 Tbs flour
1-1/2 Tbs cornstarch
1/2 cup water
2 eggs, beaten
1/2 tsp salt
1/4 teaspoon ground black pepper
2 green onions, finely sliced
1 Tbs Cilantro (coriander), chopped
1 Tbs peanut or vegetable oil

Garnish
Cilantro chopped

Clean the mussels in cold water, remove beards. Discard any opened mussels. Place the mussels in a steamer with 1 cup of water. Steam them for about 8 minutes or until the mussels have opened.

Remove the mussels from the steamer and allow them to cool. Then remove the meat from each shell, slice if any are extra large.

Mix the flour, cornstarch, water, eggs, salt, and black pepper. This will be the consistency of pancake batter. Carefully fold in the mussels, cilantro, and green onions.

Heat a non-stick skillet until hot, add the oil and swirl. Pour half the mixture into the heated skillet and swirl the mixture to evenly coat the skillet bottom. Cook on medium heat until the bottom of the pancake is golden for about 2-3 minutes. Don’t overcook. Gently slide the pancake onto a plate, then place the skillet over the plate and flip the pancake back into the pan to continue cooking on the other side for 1 minute.

Slide the pancake onto a serving plate. Garnish with cilantro. Serve with "Siracha" sauce. "Siracha" is a Thai hot sauce that comes in a squeeze plastic bottle and can be found in Asian marketd

Variation : You can also make this with small shrimps, oysters or clams if desired.