Mussels, To Prepare and Cook

Ingredients

• Small mussels are the best
• 1 small onion
• 1 oz. butter
• 1 table-sp. flour
• 1 gill mussel liquor
• 1 gill white wine or milk
• 1 tea-sp. chopped parsley
• Pepper and salt

Method

1. 1

   Well wash the mussels in several waters, scraping or scrubbing the shells until they are quite clean.

2. 2

   Lift the mussels out of the water to leave the sand.

3. 3

   Examine them to see that they are sound; those that float are not good.

4. 4

   Put the mussels into a saucepan with a small quantity of water, cover with a lid, and boil until the shells open, shaking the pan occasionally.

5. 5

   Drain and reserve the liquor.

6. 6

   Cut away the beard with scissors.

7. 7

   Melt the butter in a saucepan, add the finely chopped onion, and cook slowly for a few minutes.

8. 8

   Stir in the flour, then add the mussel liquor and white wine or milk, stirring until boiling.

9. 9

   Allow to simmer for at least 5 minutes, add parsley and seasoning, and pour over the mussels.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 175. The excerpt below is the record exactly as published.

Small mussels are the best, as they are the most delicate in flavour. They should not be too dark in colour ; those of a deep orange colour are un- wholesome. They must be very carefully cleaned and prepared. 312. Mussels, To Prepare and Cook Well wash the mussels in several waters, scraping or scrubbing the shells until they are quite clean. The mussels ought to be lifted out of the water in order to leave the sand. Examine them to see that they are sound ; those that float on the surface of the water are not good. When thoroughly clean put the mussels into a saucepan with a small quantity of water, and cover them with the lid. COOKERY FOR EVERY HOUSEHOLD 110 Place them on the fire and boil until the mussels open, shaking the pan occasionally. As soon as the shells open the mussels will be sufficiently cooked. Then drain them, reserving the liquor. Cut away the “ beard,” the little black part like a weed, with a pair of scissors, and the mussels are ready for use. Note. — Sometimes an onion is cooked along with the mussels. If it turns black the mussels are not good. 313. Mussels a la Mariniere 2 to 3 doz. mussels. 1 small onion. 1 oz. butter. 1 table-sp. flour. 1 gill mussel liquor. 1 gill white wine or milk. 1 tea-sp. chopped parsley Pepper and salt

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