Stewed Muscles Or Mussels Recipe

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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