5 
to smoke; throw in the mussel meats, the beards removed, with some finely 
chopped onions and a little garlic. Fry a few minutes and serve. 
11. Mussels on the half shell Bourguignonne. —After cleaning and steaming 
the mussels as usual, remove the top shell. Then prepare one-fourth pound 
of butter with a few cloves of garlic and some parsley chopped very fine. Mix 
thoroughly and spread a piece of it the size of a nut on each mussel. Place 
in hot oven a few minutes and serve sizzling, garnished with quartered lemon 
and parsley. 
12. Mussels on the half shell a la Mariniere. —Clean and steam the mussels 
as usual, adding one-lialf cup of water and one-half cup of white wine to one- 
half peck of mussels. Strain the liquor and make a Mariniere sauce as fol¬ 
lows: Chop a large onion very fine, fry in 2 ounces of butter, but do not let 
it get brown; add 1 ounce of flour, stir well, and add the liquor; boil 30 minutes; 
season to taste; add some chopped parsley; and pour over the mussels, which 
have been previously placed on a hot platter on the half shell. 
13. Mussels a la poulette. —Operate in the same manner as for the Mariniere 
style. Omit the white wine, add a yolk of egg and some sliced mushrooms to 
the sauce. 
14. Mussels a la Catalane. —Clean and wash as usual. Steam in covered kettle 
with an onion cut coarse, some parsley, and whole white pepper. When cooked 
remove the beards and the top shell. Make a sauce by frying a finely chopped 
onion in 2 ounces of butter, adding 1 ounce of flour, the liquor from the mussels, 
and season to taste. Cook 15 to 20 minutes; add the juice of a lemon. Cover 
the mussels with the sauce, sprinkle over them some bread crumbs and a little 
melted butter, and brown in hot oven. 
15. Mussels a la Mornay. —Operate as for creamed mussels, adding a little 
grated Parmesan cheese to the cream sauce. Cover the mussels on the half 
shell with sauce, sprinkle a little grated cheese over them, and brown in hot 
oven. 
10. Pickled mussels. —Clean and steam in the usual way. Take out the meats 
and place in a bowl with one carrot and two onions sliced very thin, 10 grains 
of whole white pepper, three cloves, one-fourtli ounce of salt, 10 grains of all¬ 
spices, one small red pepper if any handy, one-half pint of good vinegar, one-half 
pint of mussel liquor, and two tablespoonfuls of olive oil, one clove of garlic. 
They are ready to eat after a few hours. 
17. Sea-mussel stew. —One-half peck of mussels steamed and cleaned as usual, 
kemove the meats from the shells and place in a soup tureen with their own 
liquor. Add a pint of boiling milk, 4 ounces of butter, salt and pepper to 
taste, and serve piping hot with oyster crackers. 
18. Sea mussels a la Newhurg. —After thoroughly cleaning one-half peck of 
mussels, steam them as usual. Remove the meats from the shells and place 
them in a saucepan, adding a glass or cupfull of tlieir liquor and a pint of heavy 
cream and a glass of good sherry wine. Season to taste with salt, nutmeg, and 
cayenne pepper; place on the fire and bring to a boil. Then have ready in a 
dish 3 ounces of butter and the yolks of two eggs mixed together in a paste. 
Pour in the saucepan, stirring the mixture on the range all the time till it 
comes to the boiling point, but do not let it boil. Serve in chafing dish with 
toasted bread around. 
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