|Mussels||3 1⁄2 Pint|
|Breadcrumbs||1 Cup (16 tbs)|
|Oil/Fat||1 Cup (16 tbs)|
|Tomato puree||1 Cup (16 tbs)|
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 fatÃ¢â‚¬â€ 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.