ingredients
makes 18
18 black mussels
2 teaspoons olive oil
2 scallions, finely chopped
1 clove garlic, crushed
1 tablespoon tomato paste (tomato puree)
2 teaspoons lemon juice
3 tablespoons chopped fresh flat-leaf parsley
1/3 cup breadcrumbs
2 eggs, beaten
olive oil, for deep-frying
White sauce
2 tablespoons butter
1/4 cup All purpose flour
1/3 cup milk
method
1. Scrub the mussels and remove their beards. Discard any open ones that do not close when given a sharp tap. Bring 1 cup water to the boil in a medium saucepan, add the mussels, cover and cook for 5 minutes, shaking occasionally. Strain the liquid into a jug until you have 1/3 cup (80 ml) 2 3/4 fl oz. Discard any unopened mussels. Remove the mussels from their shells and discard half the shells. Finely chop the mussels.
2. Heat the oil in a pan, add the scallion and cook for 1 minute. Add the garlic and cook for 1 minute. Stir in the mussels, tomato paste, lemon juice and 2 tablespoons of parsley. Season with salt and pepper and set aside to cool.
3. To make the white sauce, melt the butter in a pan over low heat, add the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the reserved mussel liquid, the milk and some pepper. Return to the heat and stir constantly until the sauce boils and thickens and leaves the side of the pan. Transfer to a bowl to cool.
4. Spoon the mussel mixture into the shells. Top with the sauce and smooth so it is heaped.
5. Combine the crumbs and remaining parsley. Dip the mussels in the egg, then the crumbs, pressing on to cover the top.
6. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook the mussels in batches for 2 minutes, or until brown. Remove with a slotted spoon and drain on crumpled paper towels. Serve hot.
