FOOD VALUE OF SEA MUSSELS. 
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MUSSEL CAKES. 
Clean and scald the mussels as directed above, beard, and remove the meats. To one pint of 
chopped mussel meats add two eggs, one-half cupful of milk, two teaspoonfuls of baking powder, and 
a pinch of salt. Stir in enough flour to make the mixture a little thicker than pancake batter and fry. 
MUSSEL CHOWDER- 
Clean and scald the mussels as directed above, take out the beard, and remove the meats, preserv- 
ing the natural liquor in a separate dish. To a quart of the meats take a quarter pound of salt pork; 
cut it into small squares and fry to a brown in the bottom of the kettle. At the same time add three or 
four sliced onions and cook until the pork is well tried out; then add the mussel liquor, mixed with an 
equal quantity of water, and when it comes to a boil add six finely chopped or sliced potatoes and 
boil in a closely covered dish until the potatoes are done ; then add the mussels with one quart of boiling 
milk, season with pepper and salt to taste, and serve. 
MUSSEL CROQUETTES. 
Clean and scald the mussels as directed above, beard, and remove the meats from the shell. Chop 
up one pint of meats, moisten with a thick cream sauce, add one teaspoonful of chopped parsley and 
bread or cracker crumbs sufficient to make the mixture firm enough to shape, season with salt and 
pepper. Let the mixture get cold, then shape into croquettes and fry in hot fat, in a frying basket if 
available; drain and serve on a hot napkin. 
MUSSEL FRITTERS. 
Two eggs, one tablespoonful of oil, one cupful of flour, one-half cupful of mussel liquor, pinch of 
pepper and salt, tablespoonful of lemon or vinegar, one cupful of chopped mussel. Have the mixture 
quite thick and drop from a tablespoon into hot fat and fry until an amber color. 
MUSSEL PATTIES. 
Cut one quart of scalded mussels into small pieces and stir into one cup'of rich drawn butter based 
on milk, season to taste, cook five minutes, fill the patty cases, heat two minutes, and serve 
MUSSEL SOUP. 
Clean and scald the mussels as directed above, beard, and preserve the meats and liquor in separate 
dishes. To one pint of the liquor add an equal quantity of water; season with pepper, mace, and salt, 
and boil five minutes. Then put in the mussels, either whole or minced, and boil for five minutes with 
the vessel closely covered. Then add a pint of milk thickened with a little flour and butter or fine 
cracker crumbs. The addition of a little chopped celery and onion improves the flavor. 
ROASTED MUSSELS. 
Wash the shells thoroughly with a brush and cold water. Place them on a pan and bake in a hot 
oven until the shell opens. Remove the upper shell carefully, so as not to lose the liquor, and arrange 
them on plates. On each mussel place a piece of butter and a little pepper and salt. Do not roast too 
long. 
STEAMED MUSSELS. 
To a gallon of thoroughly washed mussels, add one cup of water and boil in a closely covered vessel 
for ten minutes or until the mussels on top are well opened. Then pour off the water and place the mus- 
sels in a large dish on the center of the table. Serve to each person some melted butter to which may 
be added vinegar and pepper to taste. The mussels may be removed from the shell, bearded, and, 
held by the foot, dipped into the butter and eaten. 
