Mussel Skewer With Remoulade Sauce

Preparation:

Preparation: Open the mussels in a covered saucepan over high heat, remove the mussels from the shells and thread them onto a skewer. Roll the latter in the flour, in the beaten egg and finally in the breadcrumbs, passed through a sieve, so that the molluscs are perfectly breaded. Fry the skewer in a pot with boiling oil or in the fryer (180 degrees), or in a pan with butter. Wash and dry the parsley, fry it for a few seconds in boiling oil, drain and add salt. Serve the skewer hot with a few fried parsley leaves and the remoulade sauce, to which you have mixed the chopped parsley. --- ADVICE. Remoulade is a very tasty mayonnaise-based sauce and, like this one, easily available ready-made on the market. To prepare half a liter of sauce, collect 2 tablespoons of mayonnaise, 1 tablespoon of parsley leaves, 50 g of capers and 50 g of pickled gherkins in the blender glass. Operate the appliance at maximum speed for 2 minutes, or until the ingredients are reduced to a very fine puree. Finally, add the mixture obtained to 40 cl of mayonnaise.