1. Scrub and wash large mussels.
2. Cook them in a little water in a covered kettle, over a brisk flame for 4 to 5 minutes or until the shells open.
3. Remove the mussels from their shells.
4. Dry them well on a cloth.
5. Make Villeroi sauce with the cooking liquor of the mussels.
6. Dip the mussels in the Villeroi sauce.
7. Chill the coated mussels thoroughly.
8. Beat 2 eggs lightly.
9. Add a little salt and pepper.
10. Add 2 teaspoons oil.
11. Dip the mussels in the egg mixture.
12. Coat the dipped mussels with flour or fine bread crumbs.
13. Dip the mussels again in the egg mixture.
14. Give them a final coating of crumbs.
15. Dry the mussels in hot butter or oil until nicely browned on both sides.

List of ingredients required:

• Large mussels.
• Water.
• 2 eggs.
• Salt.
• Pepper.
• Oil.
• Flour.
• Bread crumbs.
• Butter.