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The seacoast resorts may be easily supplied at small expense, for 
sea mussels are found on the Atlantic coast from the Arctic Ocean to 
North Carolina, and on the Pacific coast as far south as San Fran¬ 
cisco. Along the shore of New England, New York, and New Jersey 
they exist in beds of great productiveness. 
WHEN NOT TO USE SEA MUSSELS. 
Sea mussels are wholesome, but, as in the case of all animal foods, 
there are conditions under which they should not be gathered or 
eaten. Dead or stale mussels are apt to contain the same dangerous 
decomposition products, ptomaines, as are found in other stale or 
putrifying animal foods. They should be alive when purchased, 
and this can be determined by observing if the shells be closed. If 
the shells gap the mussels are either dead or weak and possibly dying, 
and should not be used. 
Mussels, like oysters, should not be used from sewage-polluted 
waters and, therefore, should not be taken from the vicinity of towns 
or on densely inhabited shores. They should not be taken from 
pilings, rocks, or shores exposed at low water, as in such locations 
they may become polluted or the liquor may become slightly decom¬ 
posed by exposure to the warm air and sun. If these simple pre¬ 
cautions be observed, mussels will be found to be a safe and health¬ 
ful sea food. 
HOW TO PREPARE AND COOK SEA MUSSELS. 
For use in the fresh state, mussels will be purchased in the shell, 
and consumers should be careful to wash them well before cooking. 
The only inedible part, except the shell, is the little tuft of black 
hairs known as the byssus, or beard, which is readily detached after 
cooking. 
Canned mussels of good quality, preserved either in their own 
juice or pickled in vinegar and spices, are now prepared by a few 
firms on both Atlantic and Pacific coasts. Thus prepared they 
retain their tenderness and most of their natural flavor. 
Mussels may be cooked in the same ways as oysters and clams, 
and in other ways distinctly their own. The accompanying recipes 
are recommended: 
Recipes 
1. Steamed mussels .—Wash and clean thoroughly; place in closely covered 
saucepan or kettle after adding about a cup of water to one-half peck of mus¬ 
sels. Boil 10 to 12 minutes, until they are all well opened. Strain the broth 
and serve the mussels on a large platter. Serve them with some melted butter, 
and a cup of broth to each person. Remove the byssus, or beard, and eat 
same as steamed clams. One-half peck of mussels will serve five people. 
