To clean the mussels, rinse them under cold water, scrape off any dirt, pull off the ‘beards’, and discard any mussels that are open once tapped or have broken shells.
Heat a pan big enough to hold all the mussels on a high heat and add some olive oil, followed quickly by the mussels and white wine. Give the pan a shake, put a lid on, and cook for 3–5 minutes until the mussels have opened. Transfer onto a tray (retain the cooking liquid) and allow to cool.
When cool, pick the mussels out of their shells, discarding any closed ones. Strain the cooking liquid through a fine sieve, then leave the mussels submerged in the liquid.
Get your pane ingredients ready: sifted plain flour, mussel cooking liquid and semolina. Fish out the mussels with a slotted spoon, then, working in batches, roll them in flour, dip back into the mussel juice then roll them in semolina.
Heat the groundnut oil to 180°C (or throw a breadcrumb in – when it sizzles and turns golden you’re ready to go). Working in two batches, deep-fry the mussels for 2 minutes, then add the parsley for 10 seconds (stand back, it spits!). Transfer to a bowl lined with kitchen paper and season with fine sea salt.
Serve with a wedge of lemon for squeezing. Great with aioli