2 lbs. lg. mussels
2 eggs, beaten
2 tbsp. bread crumbs
Flour
1/2 c. oil
Chopped parsley
Lemons, quartered

Scrub and beard the mussels; shuck them raw, remove from their shells and dry them with a cloth. Beat the eggs and dip the mussels, one by one, in the beaten eggs and then dust in bread crumbs. Pass them again through the beaten egg and dust them in flour.

Saute the breaded mussels in plenty of smoking oil in a pan until golden brown; remove with slotted spoon and drain. Garnish with parsley and add lemons.