Another Way 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)

for stewing mussels

a quart of mussels ↝ Mussels [Shellfish]
a pint of liquor
a quarter of a pound of butter rolled in a very little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

for serving

some crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Clean and stew your mussels as in the foregoing receipt.
To a quart of mussels put in a pint of liquor and a quarter of a pound of butter rolled in a very little flour.
When they are enough, have some crumbs of bread ready, and cover the bottom of your dish thick.
Grate half a nutmeg over them, and pour the mussels and sauce all over them.
Send them to table.

Original Text

Another Way to stew Mussels.
CLEAN and stew your mussels as in the foregoing receipt, only
to a quart of mussels put in a pint of liquor and a quarter of a
pound of butter rolled in a very little flour. When they are enough,
have some crumbs of bread ready, and cover the bottom of your
dish thick, grate half a nutmeg over them, and pour the mussels
and sauce all over them, and send them to table.

Notes

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