Ragout of Mussels

Ingredients

• Cleanse the shells and boil the mussels
• Dissolve a lump of butter
• mince some parsley
• button mushrooms
• two small shalots
• seasoning of pepper
• a tiny grate of nutmeg
• moisten with the liquor
• some gravy
• a few drops of vinegar

Method

1. 1

   Clean and boil mussels.

2. 2

   Remove beards and black parts, placing them in a basin.

3. 3

   Dissolve butter in a stewpan, add minced parsley, mushrooms, and shallots.

4. 4

   Stew with seasoning, moisten with liquor and gravy.

5. 5

   Thicken with flour, add mussels to heat through without boiling.

6. 6

   A few drops of vinegar improve the dish.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Ragout of Mussels. Cleanse the shells and boil the mussels. When bearded and the black parts are removed, put them into a basin, and the juice which flows from them into another. Dissolve a lump of butter in a stew- pan, mince some parsley, button mushrooms, and two small shalots. Stew them in the butter with a seasoning of pepper and a tiny grate of nutmeg ; moisten with the liquor and some gravy. If it be not enough, thicken with flour, and put in the mussels to get hot through, but do not let them boil ; a few drops of vinegar

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