- 1 tablespoon (15 milliliters) olive oil
- 2 garlic cloves, crushed
- 1/3 cup (80 milliliters) chopped flat-leaf parsley
- 1 kilogram mussels, cleaned and debearded
- 1/2 cup (120 milliliters) white wine
- 2 eggs
- 1/2 cup (120 milliliters) flour
- 1 cup (240 milliliters) breadcrumbs
- 1/4 cup (60 milliliters) Parmesan
- 1/4 teaspoon (1 milliliter) salt
- 1/4 teaspoon (1 milliliter) pepper
- Vegetable oil, for frying
- Olive oil, for drizzling
- Lemon wedges, for serving
- Heat olive oil in in a large saucepan over medium heat. Add garlic, parsley, and mussels, then stir to combine. Add wine, then cover and cook, stirring occasionally, until shells open, about three to four minutes.
- In the meantime, crack eggs into a small bowl and lightly beat. Put flour in another small bowl. In a third bowl, combine breadcrumbs, Parmesan, salt, and pepper.
- Remove mussels from shells. Discard shells. Dredge each mussel in flour, dip in egg, shaking off any excess, then dredge through breadcrumb mixture and set aside on a plate. Repeat until all mussels are coated.
- Pour vegetable oil into a pan with high sides until about five centimeters high and heat until it reaches 350 F (175 C). Fry the mussels until golden-brown, about one to two minutes. Remove from oil with a slotted spoon and place on a paper-towel lined plate.
- Arrange mussels on a plate, drizzle with olive oil, season with salt, and serve with lemon wedges.