Mussels

Ingredients

• a large spoon butter
• one-half onion chopped
• one-half clove of garlic
• two pounds mussels
• one-half cup water or stock
• salt to taste
• pepper to taste

Method

1. 1

   Brown onion and garlic in butter, blend in flour, add cleaned mussels, water, salt, and pepper.

2. 2

   Cover and steam until shells open, then add parsley.

As published

This recipe was extracted from Council cook book (1908), page 11. The excerpt below is the record exactly as published.

salt to taste. Cook five minutes, then add. yolks of four eggs with juice of half a lemon. When thick, add oysters. Put in shells or ramekins, sprinkle with bread crumbs and bits of butter. Bake and serve. Roe Sauce. Wash the roe, throw them into a kettle of boil- ing water and allow them to simmer for twenty minutes ; drain, put them in a bowl, and with a silver When you need a Plumber quickly telephone to FRED T. KNOLES, 2000 Fillmore Street. Telephone West 1855 40 COUNCIL COOK BOOK. fork remove carefully all membrane; add a quarter of a pound of butter, and heat over a^ pan of hot water. When thoroughly hot, add a gill of cream or milk, a level teaspoon salt, ten drops of onion juice, a quarter of a teaspoon mace, and serve in a sauce- boat. Rich Poulette Sauce. Into two tablespoons melted butter smooth two tablespoons flour, one-half teaspoon each salt and pepper. Stir in gradually one pint heated cream or milk, stir until thick, then add half a teaspoon lemon juice. Have ready two w^ll-beaten yolks of eggs and throw in quickly to the thickened sauce, remov- ing almost immediately from fire. Mussels. ' Into a saucepan put a large spoon butter, one- half onion chopped, one-half clove of garlic. Let it brown lightly and blend in a large spoon of flour. Add the mussels (two pounds) that have been well cleaned, salt, pepper to taste, one-half cup water or stock

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