Pour bread crumbs onto a medium-sized plate. Break 1 or 2 eggs into a small mixing bowl and lightly beat.
Pour olive oil into a large, heavy-bottomed frying pan, about 1/3 to 1/2 inch deep. Turn on medium high heat. When hot, dip one mussel at a time into the beaten egg, then quickly roll in the bread crumbs and carefully place into the hot oil to fry, shell side up.
Tip: If you wish to prepare the tigres ahead of time, after breading them, place into an airtight container or wrap tightly in plastic and freeze until you are ready to fry them.
Fry until the outside is a golden color. Remove with tongs or a slotted spoon, being careful not to burn your hands. Place on a paper towel to absorb extra oil.
Serve with spoons, so that your guests can scoop out the mixture from the hot shells.
