An easy to prepare dish that can be adapted to feed a crowd.
- 3 cups/750 ml cooked, shucked mussels
- 1/3 cup/75 ml milk
- 1/2 cup/125 ml flour
- 1/2 cup/125 ml butter
- salt to taste
- 2 lemons
- 2 tbsp/25 ml chopped parsley
Dip mussels in milk and then in flour. In a skillet, heat half the butter and saute the mussels until brown. Arrange on a serving platter and sprinkle with salt, juice of 1 lemon and parsley. Heat remaining butter in skillet until it begins to foam; then pour over mussels. Slice remaining lemon in wedges and arrange around mussels. Serves 4.