34 shelled mussels
2 tablespoons margarine, melted
olive oil, seed shallow frying
2 eggs, separated
1-1/4 cups flour
1 package (1/4 oz) dry yeast
juice of 1 lemon
C. 1 teaspoon salt
1 -) Wash the mussels thoroughly clean the edges, and dry.
2 -) United in a bowl, soak the yeast 2 tablespoons warm water for 10 minutes. Add 1 cup of flour, egg yolks and margarine melted, the mixture of yeast and mix well.
3 -) Beat the egg whites with salt until very stiff, then stir in the flour paste.
4 -) Heat oil in a skillet. Soak the mussels for the first time in the remaining flour, then in the ground, then fry until golden brown. Place on a plate lined with paper towels to absorb excess oil. Sprinkle lemon juice over the mussels and serve.