Mussels, Fried

Ingredients

• two eggs
• an ounce of butter
• as much flour as will be required
• season with pepper, salt, nutmeg, and a little grated lemon-peel and minced parsley

Method

1. 1

   Cleanse and boil mussels, then drain.

2. 2

   Make a thick batter with eggs, liquor, butter, and flour.

3. 3

   Dip each mussel in the batter, roll in breadcrumbs, and fry in boiling lard until light brown.

4. 4

   Serve arranged high in the center of a dish with parsley as garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 952. The excerpt below is the record exactly as published.

two eggs and another piece of butter, about half an ounce. Put the mussels on a dish in their shells, detached, and pour the sauce over. Mussels and Rice, — Cleanse the shells as before du-ected. Boil the mussels and re- move the beards. Strain their liquor for use. Pick, wash, and soak thii-teen ounces of rice, and boQ as for cuiTy. When ready, season with pepper, salt, nutmeg, and add an ounce and a half of butter, ^vith a little of the mussel liquor and the fish, which should be all warmed together, or warm up the mussels for the centre of a dish, and place the rice round as a border. Time, fifteen to twenty-five minutes to boil rice. 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. Put these ingredients into a deep stewpan, throw in the mussels, cover, and toss them well about until they open. Remove them at once, beard them, dip each one into hot water, and then drain on a soft cloth for use. The above ingredients will be suflicient for a larger quantity of mussels, but as they are best, that is, more equally done, in small quantities, a second dressing may be made without any additional cost. Mussels, Fried. — Cleanse and boil in the usual way, but when bearded lay them out to drain on a soft cloth. Make a thick batter with two e^gs, their liquor, an ounce of butter, and as mucJi flour as wiU be required ; season with pepper, salt, nutmeg, and a little grated lemon-peel and minced parsley

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