MYTILID^E. MUSSEL. 83 



garlic, all chopped very fine. Put it on the fire ; 

 moisten it with a glass of white wine, a spoonful of 

 broth, and half the quantity of liquor from the 

 mussels. Boil this sauce, and when it is nearly 

 reduced to half, add the mussels, with a spoonful of 

 gravy ; let the whole boil a few minutes ; then add a 

 spoonful of lemon-juice, pepper, and grated nutmeg, 

 then serve.* 



Francatelli's Recipe for Scalloped Mussels. Scald 

 and beard some dozen mussels ; strain the liquor into a 

 stew-pan, and add thereto two ounces of butter, mixed 

 or kneaded with two ounces of flour ; a little cream, 

 anchovy, nutmeg, and cayenne ; stir the sauce over the 

 fire to boil and reduce for ten minutes, then add a 

 couple of yolks of eggs, a little lemon-juice, some chopped 

 parsley, and add the mussels. Stir all together over 

 the fire for a few minutes, and fill some scallop-shells 

 with this preparation ; cover them over with a thick 

 coating of fried bread-crumbs, place them on a baking- 

 sheet in the oven for a few minutes, and serve them 

 quite hot. They may also be served upon neatly- 

 shaped pieces of dry toast. 



A Ragout of Mussels. When the mussels are well 

 cleaned, stew them without water till they open, take 

 them from the shells, save the liquor ; put into a stew- 

 pan a piece of butter, with a few chopped mushrooms, 

 a little parsley, and a little grated lemon-peel; stir 

 this ; put in some good gravy, with pepper and salt ; 

 thicken this with a little flour ; boil it up, put in the 

 mussels with some liquor, and serve hot.f 



* ' Dictionnaire General de la Cuisine Franfaise, Ancienne et Mo- 

 derne.' 



f * The Lady's Assistant.' 



u 2 



