Take fresh mussels, wash them very clean, and put them in a pot over the fire till they open. Then take them out of their shells, pick them clean, and lay them to cool. Then put their liquer to some vinegar, whole pepper, ginger sliced thin, and mace, setting it over the fire; when it is scalding hot, put in the mussels, and let them stew a little; then pour out the pickle from them, and when both are cold, put them into an earthen jug (jar ?) and cork it up close; in two or three days they will be fit to eat.‡
Wash the mussels well several times, changing the water so as to cleanse them thoroughly; put them to dry in a saucepan over a hot fire, till the shells open. Take off one valve of the shell only. Put into a saucepan half a glass of oil, parsley, chives, mushrooms, truffles, half a clove of garlic, all chopped very fine. Put it on the fire; moisten it with a glass of white wine, a spoonful of broth, and half the quantity of liquor from the mussels. Boil this sauce, and when it is nearly reduced to half, add the mussels, with a spoonful of gravy; let the whole boil a few minutes; then add a spoonful of lemon-juice, pepper, and grated nutmeg, then serve.*
* 'The Lady's Companion,' vol. i. p. 149. † Ibid.
‡ 'The Complete Cook,' by James Jenks, 1718.
Scald and beard some dozen mussels; strain the liquor into a stew-pan, and add thereto two ounces of butter, mixed or kneaded with two ounces of flour; a little cream, anchovy, nutmeg, and cayenne; stir the sauce over the fire to boil and reduce for ten minutes, then add a couple of yolks of eggs, a little lemon-juice, some chopped parsley, and add the mussels. Stir all together over the fire for a few minutes, and fill some scallop-shells with this preparation; cover them over with a thick coating of fried bread-crumbs, place them on a baking-sheet in the oven for a few minutes, and serve them quite hot. They may also be served upon neatly-shaped pieces of dry toast.