66 EDIBLE BRITISH MOLLUSKS. 



" To Dress Mussels.— After having well washed and 

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

 into a stewpan upon a good fire, letting them remain 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 stewpan, 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 consumed, put in the yolks of 

 3 eggs, beat up with cream, thicken it over the fire, and 

 add afterwards a dash of verjuice (or lemon)."* 



" Mussel Soup. — Take the liquor that flows from the 

 mussels when open in the fire, and strain it through a 

 fine napkin ; put it into some good broth ; add the yolks 

 of six eggs beat up with it, thicken it over the fire, and 

 put it into your soup, when ready to serve, arranging 

 the mussels round the dish."t 



" 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, pars- 

 ley, 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 



The Neapolitans, as mentioned by Poll, eat mussels 

 raw and fried, besides making patties and sauces of 

 them. 



" Francatelli's Recipe for Scalloped Mussels. — Scald 

 and beard some dozens of mussels ; strain the liquor into 

 a stewpan, and add thereto 2 oz. of butter, mixed or 



* ' French Family Cook.' f ' Frencli Family Coot.' 



J Idem. 



