Mussels Provençal

Preparation:

Preparation: Clean the mussels, brushing them well under running water to free them from encrustations; then put them on the fire, in a saucepan, and leave them there until they open. At this point peel them. After preparing the béchamel with the ingredients indicated and following the classic recipe (it should be quite thick), tie it with the yolk, when it is still hot, and spread it out on a large plate. Put the mussels in the béchamel sauce and leave them there for a few minutes, so that they swell well. Meanwhile, put the frying pan on the fire with plenty of oil. When this smokes, remove the mussels, one at a time, with a spoon, leaving a little bechamel attached; roll them in the breadcrumbs, dip them in the steaming oil and let them brown on all sides; as they are ready, remove them from the oil with a slotted spoon, place them to drip on a sheet of kitchen paper, add salt and keep warm. Now prepare some rather long kitchen sticks and skewer four mussels on each of them. Arrange the skewers thus prepared on a serving plate and serve them very hot (if necessary, you can reheat them in the oven): excellent as an appetizer, but also as a 'midnight snack'.