Moules frites (Fried Mussels)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Large rock mussels
- Lemon juice
- A thread of oil
- Chopped parsley
- Light frying batter
- Fat for deep frying
- Fried parsley
Instructions
- Choose large rock mussels, poached and bearded.
- Marinate them for a quarter of an hour with lemon juice, a thread of oil and chopped parsley.
- At the moment of serving, dip them in a light frying batter and throw them into plenty of hot fat.
- Drain them and arrange them on a napkin with fried parsley.