Mussels.

If you use fresh mussels, either steam them or boil them until the shells are open. Remove the mussels (not forgetting to take off the beard) and squeeze a little lemon juice over them. If you are using canned/bottled mussels, don't use the pickled varieties you can buy, use the type you buy in oil or brine, with a squeeze of lemon juice. Roll the mussels in the breadcrumbs until well coated, then, place them in hot oil (I do mine in a deep fryer, but a frying pan/skillet would be OK.) and cook until golden. Remove from the oil and drain. Serve, either hot, with salad, or, cool, with dips. You can also add 1/2 tsp of ginger or chilli to the breadcrumbs before you coat the mussels.