| 1 |
Scrub the mussels and remove their beards. Discard any open ones that do not close when given a sharp tap. Bring 1 cup water to a boil in a large saucepan, add the mussels, cover and cook for 5 minutes, shaking occasionally. Strain the liquid and measure 1/3 cup. Discard any unopened mussels. Remove the mussels from their shells and discard one half shell. Finely chop the mussels. |
| 2 |
Heat the oil in a skillet, add the green onions and cook for 1 minute. Add the garlic and cook for 1 minute. Stir in the mussels, 2 tablespoons of the parsley, tomato paste, lemon juice, salt and pepper and cool. |
| 3 |
To make the white sauce, heat the butter in a saucepan, add the flour and stir for 1 minute, or until just starting to color. Remove from the heat and gradually whisk in the mussel liquid, milk and some pepper. Return to the heat and boil, stirring, for 1 minute, or until the sauce is thick and leaves the side of the pan. Cool. |
| 4 |
Spoon the mussel mixture into the shells. Top with the sauce and smooth so it is heaped. |
| 5 |
Combine the crumbs and remaining parsley. Dip the mussels in the egg, then press in the crumbs to cover the top. |
| 6 |
Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Deep-fry in batches for 2 minutes. Drain. Serve hot. |
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