80 FDIBLE BRITISH MOLLIJSCA. 



Serve the mussels in their shells, pouring the sauce 

 over them.* 



Mussels a la Mariniere. Prepare and cook the 

 mussels as in the preceding recipe, putting, however, 

 half a pint more wine for boiling them ; that is, a pint 

 and a half instead of one pint. When the mussels are 

 done, strain the liquor through a pointed gravy 

 strainer, into a stew-pan; boil it, and add three ounces 

 of butter, and a tablespoonful of chopped parsley; take 

 off the fire, and stir till the butter is melted ; drain 

 and wipe the mussels ; put them on a dish, in their 

 shells, pour the sauce over them, and serve ; half an 

 ounce of well washed and chopped shalot can also be 

 added to the sauce, if the flavour is not objected to.f 



Mussel Sauce. Cleanse, beard, wash, and blanch or 

 parboil two quarts of mussels, take all the white fat 

 mussels out of their shells, and place in a bain-marie, 

 reserving their liquor in a basin. Then knead four 

 ounces of butter with two ounces of flour, some nutmeg, 

 pepper, and salt, add the liquor from the mussels, a piece 

 of glaze, and half a pint of cream ; stir the whole on 

 the stove fire till it boils, and keep it boiling for ten 

 minutes, then add a season of four yolks of eggs, and 

 pass through a tammy on the mussels; just before 

 sending the sauce to table, throw in a tablespoonful 

 of chopped and blanched parsley, and a little lemon- 

 juice. This sauce is well adapted for boiled whitings, 

 turbot, cod, haddock, and gurnet. J 



To dress Mussels. After having well washed and 

 scraped their shells, drain them, and put them to dry 

 in a stew-pan over a good fire, letting them remain 



* ' The Royal Cookery Book/ by Jules Gouffe. f Ibid. 



if Francatelii ' ALotL'ru Cook.' 



