Moules Frites from The Times Cookery Book by Katie Stewart
Discard any mussels with broken shells and any that remain open. Scrub the mussels and, using a knife, pull away the beards. Clean them thoroughly in several changes of cold water. Butter the insid...
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Cooking tools:
- Chef's knife
- Saucepan
- Mixing bowl
Ingredients
- 4 wedges of lemon
- oil for deep frying
- toasted breadcrumbs
- 1 egg
- 2 quarts (2¼ litres) mussels
- sprigs of parsley
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