Cape Cod Tarragon Fried Mussels

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

INSTRUCTIONS:
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 in shells with lemon wedges.