2 cups white sugar
2 cups corn syrup
3 eggs
2 cups corn flour
3 cups nonfat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
12 tablespoons amber syrup
4 tablespoons chopped pecans
Place sugar, corn syrup, and eggs in small saucepan; stir over low heat, stirring constantly, until mixture dissolves. Remove from heat; stir in corn flour and nonfat milk. Keep mixture warm.
Whisk fresh lemonade into grapesauce mixture; cool.
Rub mixture into mussels, then pour grape mixture over mussels. Cover; refrigerate once covered.