Mussels in Breadcrumbs with Tomato and Pepper Salad
Chef Hélio Loureiro
24 large-shelled mussels
Lemon
Salt and pepper
Wheat flour
100 g breadcrumbs
1 egg
Oil for frying
Chopped parsley
Chopped chives
Tomato sauce
Assorted lettuce leaves seasoned with vinaigrette
Season the mussels with salt, pepper and lemon juice.
Mix the parsley and finely chopped chives into the breadcrumbs.
Dip the mussels in flour, egg and breadcrumbs and fry them in really hot oil.
Turn onto a plate and serve with a green salad, or hot or cold tomato sauce.
Mix the parsley and finely chopped chives into the breadcrumbs.
Dip the mussels in flour, egg and breadcrumbs and fry them in really hot oil.
Turn onto a plate and serve with a green salad, or hot or cold tomato sauce.