4 individual, long French loaves
2 c. shredded lettuce
2 lb. mussels, cleaned and steamed
2 c. beer batter
Salad oil for frying
2 c. garlic mayonnaise

Clean mussels immediately before cooking as removing the beard or byssus thread prevents the mussel from sealing itself. After washing the shells in cold water, hold each shell so that its curved end points towards you. You will be able to see the beard running along the shell rim. Remove the beard by giving it a firm tug. You can expect about a dozen mussels from a pound of shells.

Steam the mussels in their shells using equal parts of white wine and water seasoned with garlic shallots and bay leaf. Set aside to cook slightly. Slice off tops of French loaves, reserve tops and hollow out insides. Gently pack loaves with shredded lettuce.

Dip mussels in beer batter one or two at a time, coating thoroughly. Deep fry in hot oil until golden. Drain on absorbent paper. Divide mussels evenly and place on top of lettuce. Spoon or pour garlic mayonnaise over tops of sandwiches. Replace top crusts and serve. Makes 4 sandwiches.