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bulletin of the bureau of fisheries. 
A sample of mussel thus prepared, after having been kept a month, was placed in a 
small dish of water. The dried material rapidly absorbed moisture and at the same 
time the natural juices dissolved out into the water, giving it the characteristic opa- 
lescent color of fresh mussel liquor. The odor was that of perfectly fresh mussels, and 
when made into soup the aroma and flavor were those of cooked fresh material. This 
method of preservation is ideal but for one reason — the high cost forbids its use com- 
mercially. The inventor of the method is working to overcome this disadvantage. 
COLD STORAGE. 
The mussel is not well adapted to the method of preservation by means of cold 
storage. The writer wishes to make this statement with reserve, however, since his 
experiments in this respect have been very limited. Attempts to keep mussels fresh in 
an ice chest for more than twenty-four hours met with failure. They appeared to 
live no longer in the cold than in the open air. Decay did not seem to be retarded by 
the lower temperature of the ice box. This fact was a matter of complaint made by a 
New York dealer who wished to develop a market for mussels inland. I was informed 
that it would be possible to develop quite a trade in mussels if a method for preserving 
them in the fresh or living condition could be devised. At present I can only suggest 
a probable solution of the problem; that is to reduce them to a freezing temperature 
and ship them in a double walled carrier having a vacuum between the walls. The 
vacuum being a nonconductor of heat insures the continued low temperature of the 
mussels and does away with the surplus weight of ice usually employed in cold-storage 
transportation. The mussels preserved in this manner would have to be used almost 
immediately after removal from the carrier. Further mention of this method of preserva- 
tion will be found in my conclusions and recommendations. 
RECIPES FOR COOKING SEA MUSSELS. 
CREAMED MUSSELS. 
Thoroughly wash the mussels and place them in boiling water until the shells begin to open. Pour 
off the water quickly, take out the “ beard” or byssus, and remove the meats from the shell, preserving 
the liquor in vl separate dish. For each cupful of chopped meats make one cupful of cream sauce, 
which is prepared by melting in a saucepan one tablespoonful of butter and stirring with it one table- 
spoonful of flour; cook, being careful not to brown it; then stir in slowly one-half cupful of mussel 
liquor and one-half cupful of milk or cream and season with pepper and salt to taste. Continue to cook 
until it is thick and creamy, stirring all the time; add the mussels just before serving. Pour the mixture 
over small pieces of toast laid on the bottom of the dish. 
FRIED MUSSELS. 
After thoroughly cleaning the outsides of the mussels boil them until the shells begin to open. 
Take out the “ beard” and remove the meats from the shell. Season with salt and pepper, then roll in 
cracker or bread crumbs, dip in egg beaten up in milk, and roll again in the crumbs; fry quickly in hot 
fat; drain on paper as fast as taken up. Serve hot, garnished with slices of lemon. Have them as free 
from grease as possible. 
