Ingredients: 5 1/2 dozen mussel meats 4 eggs, beaten 3-4 cups of soft bread crumbs Vegetable oil for deep frying Parsley 2 lemons, quartered Cocktail sauce Tartar sauce Directions:Sort and scrub mussels. Trim. Blanch the mussels in 6-quart kettle to open shells. Remove mussel meat with a sharp knife. Dip mussels in beaten egg and then in bread crumbs. Shake off excess crumbs. Fry in deep fat at 375 degrees until golden brown. Drain on absorbent paper and serve on a hot serving platter. Garnish with parsley and lemon quarters. Serve cocktail sauce and tartar sauce on the side. |