MYTILIDiE. MUSSEL. 81 



till the heat opens them. Then take them out of the 

 shells one by one, being careful to pick off the beards 

 where you find any, and put them into a stew-pan, 

 with a bit of butter, parsley, and scallions, shred 

 small ; shake them over the fire, and put a little flour, 

 moistening them with broth ; when the sauce is con- 

 sumed, put in the yolks of three eggs, beat up with 

 cream, thicken it over the fire, and afterwards add a 

 dash of verjuice (or lemon) .* 



Mussel Fritters. — Take them out of their shells, and 

 steep them two hours in a quart of vinegar, some 

 water, and a little butter, rolled in flour, with salt, 

 pepper, parsley, scallions, tarragon, garlic, a little 

 carrot and parsnip, thyme, laurel, and basil ; the whole 

 make lukewarm, then take out your mussels, dry, and 

 dip them in a batter made with flour, white wine, and 

 a spoonful of oil, and salt and fry them.t 



Mussels Fried. — Put them into a saucepan, in which 

 there is as much boiling water as will cover them ; 

 when they are open, take them out and beard them ; 

 wash them in warm water, wipe them dry and flour 

 them ; fry them crisp, dish them up with butter 

 beaten up with the juice of lemon; fry some parsley 

 crisp and green, and throw it over them. J 



To Slew Mussels.— Clean them and wash them from 

 the sand, in two or three waters ; put them into a 

 stew-p in, cover them close, and let them stew till all 

 the shells are opened ; then take them out one by one, 

 and to a quart of mussels put a pint of liquor and a 

 quarter of a pound of butter, rolled in a little flour; 

 when they are done enough, have some crumbs of 



* 'French Family Cook.' f Idem. 



£ Salmon's ' Family Dictionary.' 



G 



