Fried Mussels

Pick some mussels out of their shells : remove their beards, dip them in milk,
cover with breadcrumbs well seasoned with salt and pepper, and fry in a fryingpan
until they are of a light brown color, place them on a dish in a warm place, pour a
little of their liquor in a pan, add a little pepper and salt, if required, and sprinkle in
a few breadcrumbs, and then add a little butter. When it is quite hot pour it over
the mussels and serve at once. The mussels may be previously pickled, but it is not
necessary.