Scalloped Mussels
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 46. The excerpt below is the record exactly as published.
Scalloped \^ussels. Put some mussels into a saucepan and toss them over a quick fire for a few minutes until the meat will come away easily from the shells. Take out the beards, weeds, etc., remove the fish from their shells, squeeze all the liquor out of them, and add to it that which came from them while being cooked : strain it into a sauce- pan, put in the mussels and warm them up, adding a little flour, butter, grated nut- meg and pepper ; care must be taken not to let them boil and not to use any salt, as they generally contain sufficient. Clean some scallop shells, cover them with bread- crumbs, put a layer of the mussels over it, then another layer of breadcrumbs and another of mussels ; moisten them with a few tablespoonfuls of the liquor, put a layer of crumbs on top, place on it *a few pieces of butter, scatter over a little dried parsley, and put them in an oven to cook until they are a bright brown. They may be browned in a salamander instead of the oven, if desired, and must be served hot. Stewed Mussels, Mariniere. Steam three dozen mussels in a saucepan for about ten minutes, without any water. Take them out, remove half of their shells, put them into a saucepan with two ounces of fresh butter, a small quantity of chives and finely-chopped chervil, a^ very little pepper and a teacupful of finely-sifted breadcrumbs
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