Smoked Mussel Fritters with a Roasted Red Pepper Aioli

2 teaspoons baking powder

3 1/4 cups flour

4 dozen fresh mussels

1 tablespoon chopped parsley

Salt

Cayenne pepper

Crystal Hot Sauce, to taste

4 eggs

Worcestershire Sauce, to taste, recipe follows

2 tablespoons chopped garlic

Solid vegetable shortening for deep-frying

1 medium red bell pepper, roasted, peeled, and seeded

Creole Seasoning (Essence), recipe follows

1 lemon, juiced

1 tablespoon Dijon mustard

1 cup plus 2 tablespoons vegetable oil

1/2 cup chopped onions

1 1/2 cups milk

Emeril's Worcestershire Sauce:

6 cups coarsely chopped onions

2 tablespoons olive oil

4 jalapenos, with stems and seeds, chopped

2 tablespoons minced garlic 

2 teaspoons freshly ground pepper

4 cans anchovy fillets

1/2 teaspoon whole cloves

2 tablespoons salt

2 whole, medium lemons, skin and pith removed

4 cups dark corn syrup

2 cups Steen's Pure Cane Syrup*  (See Cook's Note)

2 quarts distilled white vinegar

4 cups water

3/4 pound fresh horseradish, peeled and grated

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme