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Fried Mussels

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Ingredients
  Mussels 3 1⁄2 Pint
  Egg 1
  Breadcrumbs 1 Cup (16 tbs)
  Oil/Fat 1 Cup (16 tbs)
  Lemon 1
  Tomato puree 1 Cup (16 tbs)
Directions

Open the mussels on a high heat (as above).
Remove the two shells, wash the mussels in fresh water, drain and dry in a clean cloth.
Now roll each mussel in flour, then in the egg beaten with a little water or milk, finally in breadcrumbs: and fry in hot fat— or preferably in oil.
Drain on a cloth.
You can serve the fried mussels either with quartered lemon, or a thick tomato puree served separately into which you have mixed the carefully strained liquor which will come out of the mussel shells during the preliminary heating to open them.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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