Fried Mussels
From The Cook Book, by "Oscar" of the Waldorf, 1896
Mussels may be pickled beforehand, but it is not necessary.
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 45. The excerpt below is the record exactly as published.
Fried Mussels. Pick some mussels out of their shells : remove their beards, dip them in milk, cover with breadcrumbs well seasoned with salt and pepper, and fry in a fryingpan until they are of a light brown color, place them on a dish in a warm place, pour a little of their liquor in a pan, add a little pepper and salt, if required, and sprinkle in a few breadcrumbs, and then add a little butter
Cook this with the app: pantry check, scaling, and the assistant.