Off on the back of his Enfield 350, we rode the 20km from Benaulim over the high coast road to Cortalim where the road crosses the Zuvari River and Michael stopped the bike at the side of the road on the bridge approach. He led me down to a roadside cafe and we ordered beers and food. The mussels arrived, large juicy fresh ones collected that morning from the river, quickly dusted in a crunchy coating and fried briskly. We ordered extra to take back for my family. This is my version of the dish and the measurements are approximate.
British mussels are smaller than their Indian counterpart and can be left whole.
If you have access to the large Green Lipped variety from New Zealand and elsewhere or similar then you can 'butterfly' them by making a slit down the length of the flesh and opening them out. I give amounts per person. Ingredients 12 large or more if smaller, fresh mussels. Fresh Black Pepper, crushed. Mix all dry ingredients in a bowl.