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Rice with Mussels
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1556. The excerpt below is the record exactly as published.
Wash the mussels weU ; set them on the fire in a stewpan without any water, but with a close-fitting lid. Shake them up from time to time so as to bring them aU in turn to the bottom. They will gradually open and give out their liquor, in which, and in the steam from it, they will cook. When they are all well opened and detach easily from the shell, turn them out into a large-holed colander placed over a vessel to catch the liquor which strains, and set aside to settle. Take the mussels out of their shells, rejecting the weed attached to their inside and any little parasitical crabs within them, and put them aside. Boil rice as if for a curry, so as to be as dry as possible when done. To this put a good lump of butter and a few table-spoonfuls of the mussel liquor, season with pepper, salt, and grated nutmeg
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