Stewed Muscles, or Mussels

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Thoroughly wash the mussels, and pull off any weeds there may be hanging to them.
  2. Put them in a clean saucepan with a little water, and salt enough to season.
  3. Set them on the fire to boil, tossing them occasionally, until you find that their shells begin to open.
  4. Take them off the fire, and pour their liquor off into a basin.
  5. Remove one of the shells from each mussel.
  6. Put them back into the saucepan with the liquor.
  7. Add the butter, flour, pepper, chopped parsley, and vinegar.
  8. Toss the whole over the fire until the mussels have boiled five minutes.
Original Text
No. 55. Stewed Muscles, or Mussels. Thoroughly wash the muscles, and pull off any weeds there may be hanging to them; next put them in a clean saucepan with a little water, and salt enough to season, and set them on the fire to boil, tossing them occasionally, until you find that their shells begin to open; they must then be taken off the fire, and their liquor poured off into a basin. Next, after removing one of the shells from each muscle, put them back into[35] the saucepan; add the liquor, a bit of butter, a spoonful of flour, some pepper, chopped parsley, and a little drop of vinegar, toss the whole over the fire until the muscles have boiled five minutes, and then you will enjoy a treat for supper. Cockles and whelks are cooked in the same way.
Notes
—