Boiled mussels breaded in rusk crumbs and egg, fried golden brown in fat and served with fried parsley and lemon – a French-inspired starter from Erken's fish chapter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 142 (falt i det fri)
The recipe appears in the fish chapter among the mussel dishes, where Erken first explains boiling mussels in a stew or sauce. Breaded, deep-fried mussels were a French-inspired starter in the Norwegian bourgeois kitchen.
Prepare the mussels
Scrub the mussels well, boil them until they open, and take out the mussel meat. Let it drain well.
Mix the breading
Mix the crushed rusk with salt and pepper in one bowl, and put beaten egg in another.
Bread
Turn the mussels first in rusk crumbs, then in beaten egg, and finally in rusk crumbs again.
Fry
Heat oil or lard in a pot or pan and fry the mussels light golden brown. Place them on paper to let the fat drain off.
Serve
Quickly fry the parsley in the hot fat. Serve the mussels at once with fried parsley and lemon wedges.
Quantities are estimated for 4 servings, as the original only lists ingredients without measurements. Lard has been replaced with neutral frying oil (lard can be used). Rusk is given as crushed rusk crumbs.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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