Once scraped, washed mussels with a brush of the leak ing water and boiled for 5 minutes in boiling marinade 2 cups water, vinegar, salt, pepper, bay leaf, onion, cut into 4 pieces, and garlic cloves. Remove the shells and mussels marinated 30 minutes in lemon juice, half wine, 2 tsp vegetable oil and parsley. Pickled mussels are immersed in a mixture of egg yolks, lemon zest, a little lemon juice, remaining wine and salt and fry in heated fat of vegetable oil. Remove paid on a sieve to drain the fat.