Mussels anx fines herbes

Ingredients

• one large bunch of celery
• finely chopped onions
• shallots
• mushrooms
• parsley
• chervil
• breadcrumbs
• oiled butter

Method

1. 1

   Open the mussels and detach them from the shells; arrange each mussel in half a shell in a pie dish, keeping them level in a layer of salt.

2. 2

   Sprinkle with onions, shallots, mushrooms, parsley, chervil, and breadcrumbs; pour oiled butter over and bake in the oven for eight minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 76. The excerpt below is the record exactly as published.

Mussels anx fines herbes. — Open the mussels and detach them from the shells ; then arrange each mussel in half a shell, and arrange them in a pie dish ; keeping them level and steady in a laj^er of salt. Sprinkle them with finely chopped onions, shallots, mushrooms, parsley, and chervil, and then with breadcrumbs ; then pour a little oiled butter over, and bake in the oven for eight minutes. Oysters a la Normande. — Butter the oyster moulds and decorate them with trufiles and lobster coral chopped very finely, fill up with a souffle of whitings flavoured with oyster essence. Poach them and turn out, and serve up on a border, the centre of which garnish with oysters previously poached and fried a la Yilleroy and serve with sauce Normande. Express moulds mast be used for these. Oysters, Devilled, a la Creole. — Place a layer of oysters in a shallow baking pan, spread with breadcrumbs, bits of mustard, butter, and vinegar ; season with salt and pepper, put in the pan in alternate layers ; put breadcrumbs and butter on the top. Squeeze over a little lemon juice and bake. Oyster Kromeskies a la Royale ; Kromeskies d'huitres a la Royale. — Blanch a dozen oysters, remove the beards and cut into small pieces. Have ready half a pound of cooked chicken (or veal), which has been finely minced, two mushrooms, and a small slice of lean bacon ; add the oysters and pound all together. Then mix one ounce of butter and one ounce of flour together in a stewpan, and add sufficient milk to make a thick paste. Stir till it leaves the sides of the pan, and turn on to a plate to cool ; add the oysters, etc. , to this paste ; season with a little 112 THE HOUSEWIFE^S EEFEREIl pepper, salt, and a few drops of lemon juice. Divide the mixture and roll into pieces, rather smaller than an ordinary wine cork ; dip each into light batter and fry in a wire basket. Garnish with fried parsley. Oyster Salad. — Take a quart of oysters and one large bunch of celery

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