26 to 36 mussels

3 tablespoons (1 1/2 ozs.) butter

1 small onion, chopped fine

2 tablespoons (1/2 oz.) flour

1/2 cup (1 gill) mussel liquor 3/4 cup (1 1/2 gills) milk 2 teaspoons chopped parsley 1/2 teaspoon salt

1/2 teaspoon pepper

Wash mussels and lift them out of water. Those that float on surface of water are not sound. Put mussels into hot water compartment of chafing dish, add small quantity water, cover and cook until mussels open. Drain and reserve liquor. Cut away the "beard", the little black frill, with a pair of scissors, and mussels are ready for use. Melt butter in chafing dish, add onion, and cook slowly for a few minutes. Stir in flour, add mussel liquor and milk, and stir till boiling. Simmer eight minutes, add parsley, seasonings, and mussels, and serve hot.

Mussels are richer in protein than practically any other sea food and have the distinct advantage of being the most easily digestible. They are nutritious, wholesome, and inexpensive.