Crispy Mussels with Almond and Scallion Sauce

Ingredients

• 2 cups dry white wine
• 1 1/2 pounds mussels, scrubbed and de-bearded
• Rice flour
• Water
• Salt and pepper
• 2 cups canola oil
• Almond-Scallion Sauce, recipe follows
• Chopped scallions, for garnish
• 1/4 cup aged sherry vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, chopped
• 1 tablespoon honey
• 3 tablespoons sliced almonds, toasted
• 1/4 cup sliced scallions
• 1/2 cup olive oil
• Salt and freshly ground pepper

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