INGREDIENTS

2 lbs. Canadian Cove mussels
Cornstarch
4 egg yolks
3 T. margarine or butter for frying
1/4 t. salt
Lemon wedges
1/2 t. dried tarragon

DIRECTIONS
Steam and shuck mussels, dry meats on paper towels. Save shells. Beat egg yolks with salt and tarragon. Dust meats with cornstarch and dip in egg yolk mixture. Fry 1 - 2 minutes in margarine/butter. Serve meats alone or in shells garnished with greens and lemon wedges.