• 2 pounds half-shell New Zealand mussels
• 3/4 cup flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• canola oil

For Spicy Vinegar Dip

• 1 cup vinegar
• 4 cloves garlic, peeled and minced
• 1/2 teaspoon peppercorns, crushed
• 1 Thai chili pepper, finely chopped
• salt to taste