DEEP-FRIED MUSSELS (CRISPY TAHONG)

1 pounds mussels meat
1 cup flour
¼ cup cornstarch
1 teaspoon salt
1 teaspoon cube
1 teaspoon garlic powder
1 teaspoon paprika

In a pot over medium heat, heat about 2-inch deep of oil. Add mussels, shaking off excess flour, and deep-fry for about 5 to 7 minutes or until mussels are cooked through and are golden and crisp.

Remove from heat and drain in a colander set over a bowl.

Serve hot.

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