2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon salt
3 tablespoons white sugar
1 cup milk
1 egg
1 cup water
1 teaspoon vanilla extract
In a mixing bowl, blend honey, lemon juice, lemon zest, salt, sugar, milk, egg and water. Return mixture to mixing, stirring until well blended. Remove from refrigerator.
Place mussels on a medium baking sheet. Brush with egg mixture and cover with plastic wrap to prevent sticking. Sprinkle with the lemon zest and salt.
Beat mussels until well coated. Form mussels into 200 to 300 small shells. Place mussels into a shallow dish or bowl and squeeze juice from the mussels into each mussel shell, just to cover.
Fry mussels in a small amount of water to loosen and brown on both sides. Then bring mussels to a boil and then add lemon zest. Fry until lightly browned with a fork, about 5 minutes. Remove from oil and oil them in a saucepan, turning them occasionally; drain on paper towels and serve.