Mussels Stewed

Ingredients

• They must be washed in several waters
• half a pint of the liquor
• Roll some butter and flour
• Lay toasted bread in the dish

Method

1. 1

   Wash the mussels, then put in a stewpan and cover close.

2. 2

   Let them stew till the shells open, then pick out the fish.

3. 3

   Add to every quart of fish half a pint of the strained liquor.

4. 4

   Roll some butter and flour and stew gently.

5. 5

   Pour the mussels onto the toasted bread.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Mussels Stewed They must be washed in several waters, then put in a stewpan and covered close. Let them stew till the shells open, then pick out the fish and look under their tongues to see if there be a small crab, and if there be one throw it away ; the tough mem- brane under the tongue must be picked off. Then the mussels are put into a stewpan, adding to every quart of fish half a pint of the liquor which has been strained through a sieve. Roll some butter and flour and stew gently. Lay toasted bread in the dish

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