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1. If the mussels are fresh, cook them in plenty of salted water, then shell them; pickled mussels can be used as they are.
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2. Mix the flour, sugar and seasonings, and blend with a little cold milk to a smooth paste.
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3. Boil the rest of the milk; add to the mixture, stirring, return it to the pan and cook till it thickens, stirring well.
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4. Remove from the heat and gradually add half the butter, then carefully stir in the egg.
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5. Mix with the mussels, arrange on well-greased individual shells or in a casserole dish, and sprinkle lavishly with toasted crumbs mixed with the remaining butter, shaved finely.
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6. Bake for about 20 minutes in a moderate oven (375°F).
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