Turkish Golden Mussels

Preparation:

Preparation: Put the oil and butter in a pan, add the mussels (after having washed and scraped them well), the aromatic herbs, the garlic, the salt and the pepper. Sauté them for a few minutes over a fairly high heat, then add a glass of dry white wine and cover the pan with a lid, remembering to shake it occasionally. When the mussels are open, remove them from the heat and let them cool, then remove them from the shells and place them on paper napkins, or paper rolls for the kitchen, so that they lose any excessive grease. Meanwhile, mix the flour, milk, egg, with a little salt and a little pepper; work the mixture until you obtain a smooth and homogeneous cream. Dip the mussels in the batter and remove them one by one with a spoon, then fry them in hot oil. Arrange them on a tray covered with paper towels and sprinkle them with the lemon juice and chopped parsley; serve very hot.