Cape Cod Tarragon Fried Mussels

"This recipe is a result of family contributions and a Japanese cookbook."

• 2 lbs. mussels
• Cornstarch
• 4 egg yolks
• 3 T. margarine or butter for frying
• 1/4 t. salt
• Lemon wedges
• 1/2 t. dried tarragon

1. Steam and shuck mussels, dry meats on paper towels.
2. Save shells.
3. Beat egg yolks with salt and tarragon.
4. Dust meats with cornstarch and dip in egg yolk mixture.
5. Fry 1-2 minutes in CF margarine or olive oil.
6. Serve in shells with lemon wedges.

Courtesy of "The Great Eastern Mussel Cookbook" by Cindy McIntyre and Terence Callery.
For more recipes please visit www.eatmussels.com
or email gem@midcoast.com
Tel: 1-888-229-1436

© 1995, The Great Eastern Mussel Farms, Inc.