Gebakken mosselen (Belgian baked mussels)

For ➍
200 g cooked mussels
1 beaten egg
breadcrumbs
1 tbs butter

Spread the mussels between two sheets of kitchen paper to remove excess moisture. Dip dry.

Cover the mussels with the beaten egg. Dip the mussels in the breadcrumbs.

Heat a pan, heat butter. Bake mussels quickly until golden brown.

Serve with lettuce and some sauce, like remoulade or horseradish sauce.

Serve with frites or brown bread.

*Alternatively, swirl the mussels in a bag with flour. Avoid excessive flour. Melt the butter with some finely chopped onions. Bake mussels in melted butter until golden brown.