- 32 shelled mussels
- 2 eggs, separated
- olive oil, fro shallow frying
- 1 sachet (1/4 oz) dried yeast
- 2 Tbsp margarine, melted
- juice of 1 lemon
- 1-1/4 cups flour
- 1 tsp salt
1 Wash the mussels thoroughly, clean off the edges, and dry.
2 In a large mixing bowl, soak the yeast in 2 tablespoons warm water for 10 minutes. Add 1 cup of the flour, the egg yolks, and melted margarine to the yeast mixture and mix well.
3 Whisk the egg whites with the salt, until quite stiff, then fold into the flour paste.
4 Heat some oil in a skillet. Dip the mussels first in the remaining flour, then into the batter, then fry until golden brown. Place in a serving dish lined with paper towels to absorb the excess oil. Drizzle the lemon juice over the mussels and serve.