Garnish of Mussels

Ingredients

• two quarts of small mussels
• a pint of French white wine
• an onion sliced
• three sprigs of parsley
• salt to taste
• pepper to taste

Method

1. 1

   Wash mussels in several waters.

2. 2

   Cook one quart at a time in a pint of wine with onion, parsley, salt, and pepper.

3. 3

   Cover and toss until shells open.

4. 4

   Remove mussels from shells and serve with hot white sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 60. The excerpt below is the record exactly as published.

salt to tante and the juice of a lemon, boil till cooked, and serve with the sauce require<l. Note. — Be careful not to boil the combs after the skin rises, otherwise the blood will coagulate and prevent them being white. S04i GARNISH OF CHICKEN'S LIVXH. Trim and throw away the bitter part of four chiclcens' livers, leave these whole, and immerse them In boiling water ; take them out of the boiling water at once to put them in a saucepan with some good beef or chicken gravy, a little white wine, a small faggot of thyme and parsley, season with salt and pepper to taste ; boil and let ner till cooked, when they must be taken out, straineil, in slices, and served with their liquor reduced to a nice 806. GARNISH OF PRAWNS WITH CURRT. ick the tails of one pound of goo<l prawns and use a as a garnish with three tablespoonfuls of Indian « poured over them with or without rice. S06. GARNISH OF HUSSELS. jrape and wash in several waters the shells of two rUi of small mussels (the smallest are the most delicate), one quart at a time in a pint of French white wine 1 an onion sliced, three sprigs of parsley

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