Baked Mussels
From Most for your money cookbook, 1938
This method prevents butter from spilling while heating.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 14. The excerpt below is the record exactly as published.
BAKED MUSSELS Steam the mussels, leave each one lying on a half shell. Mix into a lump of butter all the minced parsley and chives it will take. Spread a teaspoonful of the mixture on each mussel and place in oven or under grill until sputtering hot. A layer of coarse salt in the bottom of the pan, to imbed the shells, will keep them steady and level so that the butter does not spill while heating, and will hold the heat when they are brought to the table in the pan. FRIED MUSSELS Drain and dry steamed mussels
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