4 
2. Roasted mussels. —Wash and clean thoroughly as usual. Place in a pan 
and bake in hot oven until they are all opened. Remove one shell, taking 
care not to lose the liquor, and arrange on plates. Serve one-fourth pound of 
melted butter with them. 
3. Fried mussels a la Colbert. —Wash and clean as usual. Steam until shell 
opens. Remove the meats from the shells, and take out the beard; then roll 
in flour, dip in two eggs beaten with one-lialf cup of milk, and roll in bread 
crumbs. Fry in hot fat or oil. Drain and dry well on a napkin. Serve hot 
with a Colbert sauce made as follows: Boil down a gill of brown sauce and 
meat extract the size of a nut; while whipping the sauce put in 2 ounces of 
butter, the juice of a lemon, and some chopped parsley. 
4. Mussel broth. —Wash and clean as usual. Place in closely covered kettle, 
adding a pint of water to one-half peck of mussels, a sliced onion, and a piece of 
celery, if at hand. Boil until the mussels are all opened. Strain the broth 
and serve in cups. A little whipped cream may be served on the side. The 
mussels used for that purpose can be saved for creamed, patties, etc. 
5. Mussel chowder , New England style. —Clean and cook the mussels as usual. 
Remove the meat; take out the beard, preserving the broth or liquor in an- 
* other dish. To a half peck of mussels take 3 ounces of salt pork, cut in small 
dice, and fry in a kettle; add two onions, sliced, and cook well, but do not 
let brown; add a teaspoonful of flour; stir well. Then add the liquor with the 
same amount of water. Let it come to a boil, and add three potatoes sliced 
thin. Boil slowly until they are done, then add the mussels and a pint of boil¬ 
ing milk. Season well, and serve with pilot or soft crackers. 
6. Mussel croquettes. —Clean and scald the mussels as usual. After remov¬ 
ing the meats from the shell, take out the “ beard,” and cat the mussels in very 
small dice. Make a cream sauce, using 2 ounces of butter, 14 ounces of flour, 
one-lialf pint of hot milk, one-half pint of hot mussel liquor; boil it down until 
thick enough; add the mussel meats and the yolks of two eggs; mix well, and put 
in a pan to cool. When thoroughly cold, shape into croquettes, bread in the 
usual way, and fry in* very hot fat. Drain and serve on a folded napkin 
garnished with parsley. 
7. Mussel fritters. —Clean the mussels as usual and steam until all are opened. 
Remove the meats; chop them up not too fine. Make a batter with 4 ounces 
of flour, teaspoonful of olive oil, three eggs, salt and pepper, and one-half tea¬ 
spoonful of baking bowder. Mix well and add some of the mussel liquor to 
thin out. Mix in the mussel meats and fry in hot fat a golden brown. 
8. Mussel chowder, New York style. —Take one-half peck mussels, clean, 
wash, and steam. Strain the liquor and keep hot in a separate dish. Take 
the meats out of the shell, remove the byssus, and cut mussels in two if large; 
if not, leave whole. In another kettle fry 3 ounces of salt pork cut in very small 
dice. When well fried, add two onions and one green pepper, cut in small 
dice also; fry a few minutes; add the liquor with the same quantity of water 
and two large potatoes diced; boil until the potatoes are cooked; add two 
tomatoes, peeled and cliopi>ed up; boil a few minutes more. Put in the mussels 
and sprinkle a little thyme leaves and serve. 
9. Creamed mussels. —Prepare the mussels as usual. Make a cream sauce 
thus: Take 3 ounces of butter, place in saucepan, when melted add 2 ounces 
of sifted flour. Stir well while cooking and do not let the mixture get brown. 
Add a pint of hot milk and one-lialf pint of mussel liquor and cook 30 minutes. 
Season to taste with salt, pepper, and nutmeg. Strain and add mussel meats. 
Serve on toast, or in patties, shells, croustades, etc. 
10. Mussels d la Provencale. —Prepare and clean as usual. Take two table¬ 
spoonfuls of olive oil, place in frying pan or spider, let it get hot until it begins 
