Crispy Mussel Pancakes

1 cup shelled mussels (about 1 pound before shelling)

½ cup tapioca flour

¼ cup all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

¾ cup water

2 cups bean sprouts

2 tablespoons chopped cilantro, plus extra for garnish

Salt and ground pepper to taste

1. To prepare the mussels, rinse them quickly under cold running water. Debeard the mussels by pulling out the brown membrane that is sometimes still attached. Discard any mussels that are already open. Fill a large skillet with ½ to 1 inch of water. Bring the water to a boil, then add the mussels, cover, and let steam about 4 minutes or until the mussels have opened, shaking the pan every so often. Drain the mussels through a colander. Let cool to room temperature and then use a small fork to pull the meat from the shell; set aside on paper towels.
2. In a medium-sized mixing bowl, stir together the flours, the salt, and the baking powder. Whisk in the water to form a thin batter.
3. Preheat the oven to 200 degrees. In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat. Pour half of the batter into the skillet and top with half of the mussels. Cook until the batter has set and turned golden, about 2 minutes. Carefully flip the pancake over and continue cooking until golden. Remove the pancake to a baking sheet lined with some foil and place it in the oven to keep warm. Repeat to make a second pancake with the remaining batter and mussels.
4. Add 1 teaspoon of vegetable oil to the skillet if it is dry, and increase the heat to high. Add the bean sprouts, sprinkle with salt and ground pepper to taste, and stir-fry quickly just to heat through, about 30 seconds.
5. To serve, place each pancake in the center of a plate. Top with the bean sprouts, some cilantro, and a grind of fresh pepper. Serve with a sweet-and-sour sauce of your choice.