Fried stuffed mussels
Instructions
Clean the mussels.
Let them open in a waterless cooker, remove the fruit and keep them aside.
In a cup made from a compound with bread softened in milk, slightly dried and crumbled, finely chopped anchovies with capers, chopped parsley, and a tablespoon of beaten egg (the rest I use for Breading).
Open the mussels and filled the crack with the mixture.
Cover in beaten egg and put them in the breadcrumbs.
FRY in plenty of oil.
Place them on a paper towel to absorb the excess oil and serve immediately.
