After having well washed and scraped their shells, drain them, and put them to dry in a stew-pan over a good fire, letting them remain till the heat opens them. Then take them out of the shells one by one, being careful to pick off the beards where you find any, and put them into a stew-pan, with a bit of butter, parsley, and scallions, shred small; shake them over the fire, and put a little flour, moistening them with broth; when the sauce is consumed, put in the yolks of three eggs, beat up with cream, thicken it over the fire, and afterwards add a dash of verjuice (or lemon) .*
* 'The Royal Cookery Book,' by Jules Gouffé.
‡ Francatellis 'Modern Cook'.
Mussel Fritters, - Take them out of their shells, and steep them two hours in a quart of vinegar, some water, and a little butter, rolled in flour, with salt, pepper, parsley, scallions, tarragon, garlic, a little carrot and parsnip, thyme, laurel, and basil; the whole make lukewarm, then take out your mussels, dry, and dip them in a batter made with flour, white wine, and a spoonful of oil, and salt and fry them.†
Put them into a saucepan, in which there is as much boiling water as will cover them; when they are open, take them out and beard them; wash them in warm water, wipe them dry and flour them; fry them crisp, dish them up with butter beaten up with the juice of lemon; fry some parsley crisp and green, and throw it over them.‡