Mussels en Vinaigrette
Steam mussels to open. Drain and let cool. Take the flesh out of the shell and coat with rice flour. Fry the mussels in oil until they are lightly browned and crisp. Serve with vinaigrette.
Combine the tamari sauce, black vinegar and lime juice. Add the shallots, garlic and hot peppers. Stir well. Add a dash of seal oil to flavour the vinaigrette.
Dip the fried mussels in the vinaigrette and serve.