Fried mussels

By Michael Bonacini
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 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
  • Salt
  • Lemon wedges, for serving


  1. 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.
  2. 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.  
  3. 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.
  4. 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.
  5. Arrange mussels on a plate, drizzle with olive oil, season with salt, and serve with lemon wedges.

Buon Appetito!

Watch Bonacini's Italy

Follow Michael Bonacini: