Patience Gray, Primrose Boyd

Moules Frites

Mussels

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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By Patience Gray and Primrose Boyd

Published 1957

  • About

Mussels can be coated with batter and fried in deep fat or they can be coated with egg and dry breadcrumbs and fried in butter. This latter method is the best.

Ingredients

  • The amounts given are for one person only:
  • 1 quart of fresh mussels
  • 4 ounces of butter
  • 1

Method

Clean and beard the mussels and open them by shaking them over a good heat in a shallow pan with the lid on. When all the shells are open, extract the mussels and dry them on a piece of butter muslin.

Dip each one into the beaten egg, then into the dry breadcrumbs and again into the egg. Put 4 ounces of butter into a large shallow pan over a good heat, and when the butter is past the fo