Mussels provencal

Clean the mussels, spazzolandole well under running water to free them from caking; then put them on the fire, in a pan, and lasciatevele until it will be opened.

Now Peel.

After preparing the bechamel sauce with ingredients listed and following the classic recipe (must be pretty dense), bind them with the yolk, while it is still hot, and roll out the dough into a large pot.

Put the mussels in sauce and lasciatevele for a few minutes, so they will swell well.

Meanwhile, fire place the pan of fried with plenty of oil.

When people smoke, check out the mussels, one at a time, with a spoon, leaving attacked some white sauce; put them in the breadcrumbs, emerge them in hot oil and let Brown on all sides; as they are ready, remove them from the oil with the paddle broken, put them to drain on a paper towel, add salt and keep them warm.

Prepare now for cooking long sticks and stick in each of these four mussels.

Arrange the skewers so prepared on the serving dish and serve hot (if necessary, you can reheat them in the oven): excellent as appetizer, but also as ' midnight ' snack.