5 1/2 dozen mussel meats
4 eggs, beaten
3-4 c. soft bread crumbs
Vegetable oil for deep frying
Parsley
2 lemons, quartered
Cocktail sauce
Tartar sauce

Sort and scrub mussels. Trim byssus. 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.