To stew Mussels

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
mussels
sauce
garnish
Instructions (10)
  1. Wash the mussels very clean from the sand in two or three waters.
  2. Put them into a stew-pan, cover them close, and let them stew till all the shells are opened.
  3. Take them out one by one, pick them out of the shells, and look under the tongue, to see if there be a crab; if there is, you must throw away the mussel; some will only pick out the crab, and eat the mussel.
  4. When you have picked them all clean, put them into a sauce-pan.
  5. To a quart of mussels put half a pint of the liquor strained through a sieve.
  6. Put in a blade or two of mace.
  7. Add a piece of butter as big as a large walnut rolled in flour.
  8. Let them stew.
  9. Toast some bread brown, and lay them round the dish, cut three-corner-ways.
  10. Pour in the mussels, and send them to table hot.
Original Text
To stew Mussels. WASH them very clean from the sand in two or three waters, put them into a stew-pan, cover them close, and let them stew till all the shells are opened; then take them out one by one, pick them out of the shells, and look under the tongue, to see if there be a crab; if there is, you must throw away the mussel; some will only pick out the crab, and eat the mussel. When you have picked them all clean, put them into a sauce-pan; to a quart of mussels put half a pint of the liquor strained through a sieve, put in a blade or two of mace, a piece of butter as big as a large walnut rolled in flour; let them stew, toast some bread brown, and lay them round the dish, cut three-corner-ways; pour in the mussels, and send them to table hot.
Notes
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