Mussels in Shells

Ingredients

• one pint of French white wine
• one sliced onion
• a small bunch of parsley
• an equal quantity of veloute sauce
• one tablespoonful of chopped parsley

Method

1. 1

   Wash mussels thoroughly, then place in a stewpan with onion, parsley, and wine.

2. 2

   Cook until shells open.

3. 3

   Remove mussels, strain cooking liquor, mix with veloute sauce, and reduce.

4. 4

   Thicken with butter or egg yolks, add mussels and parsley, fill silver shells, cover with breadcrumbs, and brown in the oven.

5. 5

   Serve hot.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 45. The excerpt below is the record exactly as published.

Mussels in Shells. Procure some small mussels, they being the nxost delicate, scrape the shells and wash them in several waters, to remove all the grit. Put the mussels in a stewpan with one sliced onion, a small bunch of parsley, and one pint of French white wine ; season with pepper and salt, stand the pan over the fire till the shells open, when the mussels will be done. Take them cut of their shells, clean thoroughly, and cut them into halves ; strain the cooking liquor of the mussels into another saucepan, mix with it an equal quantity of veloute sauce, and boil until reduced to about half of its original quantity. Thicken the sauce with a lump of butter or a liaison of two yolks of eggs, stirring by the side of the fire and not allowing it to boil after the eggs are added ; put the mussels in the sauce with one tablespoonful of chopped parsley

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