Fried Mussels

Use either pickled or fresh mussels for frying.

Pick some mussels out of their shells: remove their beards, dip them in milk, cover with breadcrumbs well seasoned with salt and pepper, and fry in a fryingpan until they are of a light brown color, place themn on a dish in a warm place, pour a little of their liquor in a pan, add a little pepper and salt, if required, and sprinkle in a few breadcrumbs, and then add a little butter. When it is quite hot pour it over the mussels and serve at once. The mussels may be previously pickled, but it is not necessary.