Yield: 4 servings
Ingredients:
- 1 tablespoon (15 ml) olive oil
- 2 garlic cloves, crushed
- 1/3 cup (80 ml) chopped flat-leaf parsley
- 2.2 pounds (1 kg) mussels, cleaned and debearded
- ½ cup (120 ml) white wine
- 1/2 cup (120 ml) flour
- 2 eggs
- 1 cup (240 ml) breadcrumbs
- ¼ cup (60 ml) Parmesan
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon(1.25 ml) pepper
- Vegetable oil, for frying
- Olive oil, for drizzling
- Salt
- Lemon wedges, for serving
Method:
Heat olive oil in in a large saucepan over medium heat. Add garlic, parsley, and mussels, then stir to combine.
Add wine, then cover and cook, stirring occasionally, until shells open, about 3-4 minutes.
Remove mussels from the pan to cool slightly at room temperature.
Prepare a small bowl with flour and a second bowl with the eggs, lightly beaten.
In a third bowl combine breadcrumbs, Parmesan, salt, and pepper, sifting to combine.
Remove mussels from shells. Discard shells.
Dredge each mussel in flour, dip in egg, shaking off any excess, then dredge through breadcrumb mixture and set aside on a plate. Repeat until all mussels are coated.
Pour vegetable oil into a pan with high sides to a depth of about 2 inches (5 cm) and heat to 350 F (175 C).
Fry the breaded mussels until golden-brown, about 1-2 minutes, turning as needed. Remove from oil with a slotted spoon and place on a paper-towel lined plate.
Arrange mussels on a plate, drizzle with olive oil, season with salt, and serve with lemon wedges.
Buon appetito!
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