2153 Moules Frites

Fried Mussels

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select large mussels, cook and remove the beards. Place in a dish to marinate for 15 minutes with a little lemon juice, olive oil, and chopped parsley and when required, dip in a thin frying batter and deep fry in hot fat.

Drain well, arrange on a serviette on a dish and garnish with fried parsley.

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