MYTILID/E. MUSSEL. 81 



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

 sli ells 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.f 



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 Sfew Muss els. C\ea,u them and wash them from 

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

 stew- p m, 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 dour; 

 when they are done enough, have some crumbs of 



* * French Family Cook.' f Idem. 



J Salmon's ' Family Dictionary.' 



