Dressed Mussels

Ingredients

• Two quarts of Mussels
• One small Onion
• Bay-leaf
• A tablespoonful of Salt
• One ounce of Butter
• Half an ounce of Flour
• Cayenne Pepper
• Lemon Juice
• Half a gill of Cream

Method

1. 1

   First, well wash the mussels and lay them in water overnight with a handful of salt; when they are quite clean, put them in a stewpan with the onion and bay leaf; sprinkle over them the salt, put on the lid, and stand them over the fire for a few minutes, when the shells will open.

2. 2

   Take them out of the stewpan and carefully take them from the shells, removing with care a small piece of weed which lies in the centre of the mussel.

3. 3

   Strain the liquor which will be in the stewpan, and, if liked, can be made into a sauce with butter, flour, cayenne pepper, lemon juice, and cream, and poured over the mussels.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 11. The excerpt below is the record exactly as published.

Dressed Mussels. Ingredients, Two quarts of Mussels. One small Onion. Bay-leaf. A tablespoonful of Salt. First, well wash the mussels and lay them in water over night with a handful of salt; when they are quite clean put them in a stewpan, with the onion and bay leaf; sprinkle over them the salt, put on the lid, and stand them over the fire for a few minutes, when the shells will open ; take them out of the stewpan and carefully take them from the shells, removing with care a small piece of weed which lies in the centre of the mussel. Strain the liquor which will be in the stewpan, and, if liked, can be made into a sauce with One ounce of Butter. Half an ounce of Flour. Cayenne Pepper. Lemon Juice. Half a gill of Cream

Cook this with the app: pantry check, scaling, and the assistant.