Mussels, Ragout of

Ingredients

• a lump of butter
• some parsley
• button mushrooms
• shallots
• seasoning of mace, pepper, and salt
• some gravy
• thicken with flour

Method

1. 1

   Clean and boil mussels, then beard them.

2. 2

   Dissolve butter in a pan, mince parsley, mushrooms, and shallots, and stew in butter with seasonings.

3. 3

   Moisten with liquor and gravy, thicken with flour, and add mussels to heat through without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 954. The excerpt below is the record exactly as published.

Mussels, Ragout of. — Cleanse the shells, and boil the mussels as before directed {se^ Mussels, Ketchup of). When bearded put them into a basin and the juice which flows from them into another. Dissolve a lump of butter in a stewpan,minc« some parsley, button mushrooms, and shallots, if liked. Stew them in the butter with a seasoning of mace, pepper, and salt, if required (though this last must be used spar- ingly); moisten with the liquor, and some gravy; if it be not enough, thicken with flour

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