Steamed Mussels
From Most for your money cookbook, 1938
The broth can be used for soup, and mussels can be reheated in cream sauce or made into fritters or croquettes.
Presented as published in 1938. 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
Nutrition per serving
534Calories
15 gProtein
85 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein15 g
Carbohydrates85 g
Fiber8 g
Sugars14 g
Total Fat16 g
Saturated Fat8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol36 mg
Sodium1157 mg
Potassium851 mg
Calcium284 mg
Iron25 mg
Magnesium59 mg
Phosphorus189 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A146 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate155 mcg
Choline51 mg
Caffeine0 mg
Water759 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 14. The excerpt below is the record exactly as published.
STEAMED MUSSELS (i) -Steam and serve like clams, with a cup of the broth beside each plate and a dish of melted butter in which to dip each mussel. Or, (2) simmer a chopped onion, with perhaps a bit of garlic, in Yi tablespoons of oil or butter, but do not let it color; add a cut-up tomato, and simmer; add an herb bouquet (see recipe under Season It!) and i}4 cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.