pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Mussels for Garnish
From Cassell's dictionary of cookery, 1892
Serves 2
Ingredients are sufficient for a larger quantity 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 953. The excerpt below is the record exactly as published.
Mussels for Garnish.— Cleanse, scrape, and boil a quai-t of mussels, after draining them from the cleansing water, in a pint of French white wine or a pint of good sweet cider, with a quarter of an ounce of pepper, the same of salt, a bunch of parsley, and an onion, sliced
Cook this with the app: pantry check, scaling, and the assistant.