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 seallions, 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.’^f 
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.^^J 
The Neapolitans, as mentioned by Poli, eat mussels 
raw and fried, besides making patties and sauces of 
them. 
FrancatellV 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 
, * « Frencli Family Cook.’ f ‘ Frencli Family Cook.’ 
J Idem. 
