Batter-Fried Mussels

2 ½ lb. mussels
2 eggs, slightly beaten
1 c. flour
½ c. beer
½ tsp. baking powder
Salt & pepper to taste

Scrub the mussels with a stiff brush. Wash well under running water. Place in a kettle with very little water and steam
until the mussels open. Save the broth in the pan to mix with batter.

Combine all other ingredients in a bowl and allow to rest for 1 hour. To fry, dip mussels (remove from shell) and deep fry
until golden brown. Serve hot with lemon wedges.