A large almond shaped shellfish found along the coasts, equally as good as oysters, but on account of their cheapness not so much used; are eaten raw the same as oysters, but generally first blanched, the usual way being to thoroughly wash the shells, then to 2/3 fill a saucepan with them, adding just a little water, put on the lid, then steam till they open their shells, when the fish is removed, they may then be used as follows:

Scalloped Mussels

Large fat mussels raw, simmered till plump in a little fish broth with bay leaf, thyme and parsley; taken up, drained, added to a thick Bechamel sauce, filled into scallop shells, smoothed over, sprinkled with breadcrumbs and grated cheese, browned off and served.

Brochette Of Mussels

Blanched mussels threaded on skewers, dipped in melted butter and breadcrumbs twice, then broiled, or may be dipped in butter and fried in deep fat.

Fried Mussels

Raw mussels drained, rolled in flour, then in beaten eggs, fried a golden brown in a little very hot fat in a frying pan.

Fricassee Of Mussels

Blanched mussels in Hollandaise sauce; served on toast sprinkled with parsley dust.

Steamed Mussels, Lemon Butter Sauce

Blanched mussels simmered in mai-tre d'hotel butter; served on strips of hot toast, sauce poured over them.

Stewed Mussels

Blanched mussels, boiling milk 2/3, mussel liquor strained 1/3, butter, salt, red pepper; same as oyster stew.

Stewed Mussels

Blanched mussels, thin white sauce made of 2/3 milk and 1/3 strained mussel liquor, mussels added with chopped parsley, salt and red pepper; served with oyster crackers or thin brown bread.

Mussels Breaded, Villeroi Sauce

Blanched mussels dipped into cooling Villeroi sauce; when set, dipped into sifted breadcrumbs, then egg and breadcrumbs, fried in dripping a golden color; served garnished with tufts of fried parsley, and lemon.

Mussels Sautes With Fine Herbs

Blanched mussels sauteed with butter, minced chives, parsley, garlic and sifted breadcrumbs, seasoned with salt and pepper; served in cases.

Mussel Sauce

Blanched mussels in sauce Normande.

Creamed Mussels

Raw mussels dropped into hot butter and sauteed till plump, Bechamel sauce then added, simmered; served on toast with sauce poured over.

Italian Style Mussels

Raw mussels sauteed in butter with minced onions; when onions are slightly brown, the oysters taken up into a sautoir, tomatoes added and reduced till thick, then added to the mussels with white sauce and chopped parsley; seasoned with salt, pepper, butter and a dash of anchovy essence; served in scallop dishes garnished with sippets of toast.

Fishermen Style Mussels

Raw mussels dried between cloths, butter fried to a nut brown, mussels then added and fried till plump, taken up; light brown sauce then made with the butter, flour, salt, pepper and fish broth, mussels arranged on toast, sauce poured over and served.

Pan Roast Of Mussels

Raw mussels dropped into frothing butter and fried till plump, seasoned with salt and cayenne; served on strips of toast with enough of the liquor to moisten it, sprinkled with parsley dust and garnished with cress and lemon.