Mussel Pye

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
crust
pie filling
Instructions (7)
  1. Make a good crust, lay it all over the dish.
  2. Wash your mussels clean in several waters.
  3. Put them in a deep stew-pan, cover them, and let them stew till they all open.
  4. Pick them out, and see there be no crabs under the tongue.
  5. Put them in a sauce-pan, with two or three blades of mace, strain the liquor just enough to cover them, a good piece of butter, and a few crumbs of bread.
  6. Stew them a few minutes.
  7. Fill your pye, put on the lid, and bake it half an hour.
Original Text
To make a Mussel Pye. MAKE a good crust, lay it all over the dish; wash your mussels clean in several waters, then put them in a deep stew-pan, cover them, and let them stew till they all open, pick them out, and see there be no crabs under the tongue; put them in a sauce-pan, with two or three blades of mace, strain the liquor just enough to cover them, a good piece of butter, and a few crumbs of bread; stew them a few minutes, fill your pye, put on the lid, and bake it half an hour. So you may make an oyster pye.
Notes
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