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Mussels The marine mussel, of which about 10,000 tons are produced from England each year. Freshwater mussels are very rarely, if ever, used.  Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)No. 55. STEWED MUSCLES, OR MUSSELS. Thoroughly wash the muscles, and pull off any weeds there may be hanging to them; next put them in a clean saucepan with a little water, and salt enough to season, and set them on the fire to boil, tossing them occasionally, until you find that their shells begin to open; they must then be taken off the fire, and their liquor poured off into a basin. Next, after removing one of the shells from each muscle, put them back into the saucepan; add the liquor, a bit of butter, a spoonful of flour, some pepper, chopped parsley, and a little drop of vinegar, toss the whole over the fire until the muscles have boiled five minutes, and then you will enjoy a treat for supper. Cockles and whelks are cooked in the same way. |
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