Stewed Mussels, Mariniere

Ingredients

• three dozen mussels
• two ounces of fresh butter
• a small quantity of chives
• finely-chopped chervil
• a teacupful of finely-sifted breadcrumbs
• one-half breakfast cupful of water
• the juice of one-half of a lemon

Method

1. 1

   Steam mussels for ten minutes, remove half shells, and place in a saucepan with butter, chives, chervil, pepper, and breadcrumbs.

2. 2

   Add water and boil for two minutes.

3. 3

   Serve with lemon juice and garnish with parsley.

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.

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 ; pour over one-half breakfast cupful of water and boil for two minutes longer. Turn the whole into a dish, squeeze over the juice of one-half of a lemon

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