Active Time

　　40 minutes

　　Total Time

　　1 hour

　　

Ingredients

Makes 8 to 10 hors d'oeuvre servings

　　

For sauces

1 cup mayonnaise

　　3 tablespoons coarse-grained mustard

　　2 tablespoons finely chopped fresh cilantro

　　2 teaspoons fresh lime juice

　　1/2 teaspoon curry powder

　　

For fried mussels

8 ounces (1 cup) beer (not dark)

　　1 cup all-purpose flour

　　1 1/2 quarts vegetable oil for frying

　　2 pounds mussels (preferably cultivated), cleaned and steamed , then shucked

　　Accompaniment: lemon wedges

　　

Special Equipment

a deep-fat thermometer

　　

Make sauces:

Step 1

Put 1/2 cup mayonnaise into each of 2 small serving bowls and whisk mustard into 1 bowl. Whisk cilantro, lime juice, and curry powder into other bowl. Season dipping sauces with salt and pepper and keep chilled, covered.

　　

Make batter and fry mussels:

Step 2

Whisk beer into flour in a bowl until combined well.

　　

Step 3

Heat oil in a 4-quart heavy saucepan over moderate heat until thermometer registers 375°F.

　　

Step 4

While oil is heating, pat mussels dry between layers of paper towels, pressing lightly.

　　

Step 5

Dredge 10 mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, 1 to 2 minutes. Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with salt. Fry remaining mussels in batches in same manner, returning oil to 375°F between batches.

　　

Step 6

Serve mussels immediately, with dipping sauces.