pescatariannut-freeegg-freesoy-free
Fried Mussels
From Cassell's dictionary of cookery, 1892
Serves 1
A side-dish of mussels.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1782. The excerpt below is the record exactly as published.
mussels, let them lie for some hours in cold water. Scatter in the water a table-spoonful of oatmeal; put them into a saucepan without water, and when the shells are well opened the mussels are done. Serve hot ; eat with vinegar and pepper and bread and butter. A side-dish of mussels may be made in this way : — Remove the shells, fry the fish in butter mixed with chopped parsley, pepper, and salt. Serve with lemon and brown bread
Cook this with the app: pantry check, scaling, and the assistant.