Smaakvol Recept - Gepaneerde mosselen met remouladesaus van Wijko

Clean the mussels under cold water, scrubbing the shells to remove any debris.

In a bowl, mix flour with salt and black pepper.

In a separate bowl, beat the eggs until well combined.

Place breadcrumbs in a third bowl and season with chopped parsley.

Dip each mussel in the flour mixture, shaking off excess.

Coat the floured mussels in the beaten eggs, allowing excess to drip off.

Roll the mussels in the seasoned breadcrumbs until fully coated.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry the mussels in batches until golden brown, about 3-4 minutes per side.

Remove the mussels and drain on paper towels to absorb excess oil.

In a bowl, combine mayonnaise, chopped capers, diced pickles, Dijon mustard, minced garlic, and a squeeze of lemon juice to make the remoulade sauce.

Serve the fried mussels hot with the remoulade sauce on the side.

Garnish with lemon wedges and additional parsley if desired.

Allergens