4-6 Servings

Ingredients:
2 dozens large mussels
6 cups water
1 egg, slightly beaten
1/4 cup milk
1/2 cup dried bread crumbs
1/2 cup Parmesan cheese
1/2 cup butter

Method:
Clean mussels with a metal brush and rinse mussels to remove sand and dirt. Place in a deep casserole and pour in water. Heat over high heat, cook mussels just until shells open, about 5 to 6 minutes.

Remove mussels from casserole and cool. With a small knife, remove meat from the shells and set aside. Reserve the shells. (Discard unopened mussels.)

With a fork, beat together egg and milk in a bowl until well mixed. On waxed paper, combine bread crumbs and cheese. Dip mussels in egg mixture then dredge with the bread crumbcheese mixture.

Over medium heat, melt butter in frying pan. Pan fry the mussels, turning once, 2 to 3 minutes or until golden qrown on both sides. Drain on paper towels.

Place one pan fried mussel into each reserved shell. Arrange shells on a platter and serve immediately.

Filipino PAN FRIED MUSSELS