Take two quarts of mussels - the smallest are the most delicate; scrape the shells carefully, with a knife, and wash in water, changed several times, till perfectly free from grit. Put one quart of the mussels in a sauté-pan, with a sliced onion, four ounces, a few sprigs of parsley, say one ounce, two pinches of salt, two small pinches of pepper, one pint of French white wine. Cover the sauté-pan; put it on the fire, and toss the mussels occasionally; when the shells open the mussels are done, then take them out of the sauté-pan, and take off one shell. Put the second quart on the fire, and cook them in the same way. It is advisable to cook only half the quantity at a time, as the mussels would not be done evenly, if too many were put in the pan at once. Be careful not to let them be overdone, as this would shrink and harden them, and impair their quality.

Strain the liquor into a basin; put into a stew-pan one ounce of butter, and one ounce of flour; stir over the fire for three minutes; mix the liquor, and add enough water to produce a pint of sauce; thicken it with two yolks of eggs and half an ounce of butter, add oue tablespoonful of chopped parsley. Dip the mussels in plenty of hot water; drain them well, and wipe them.

* 'The Art of Cookery made Plain and Easy'.

Serve the mussels in their shells, pouring the sauce over them.*

Mussels A La Mariniere

Prepare and cook the mussels as in the preceding recipe, putting, however, half a pint more wine for boiling them; that is, a pint and a half instead of one pint. When the mussels are done, strain the liquor through a pointed gravy strainer, into a stew-pan; boil it, and add three ounces of butter, and a tablespoonful of chopped parsley; take off the fire, and stir till the butter is melted; drain and wipe the mussels; put them on a dish, in their shells, pour the sauce over them, and serve; - half an ounce of well washed and chopped shalot can also be added to the sauce, if the flavour is not objected to.†

Mussel Sauce, - Cleanse, beard, wash, and blanch or parboil two quarts of mussels, take all the white fat mussels out of their shells, and place in a bain-marie, reserving their liquor in a basin. Then knead four ounces of butter with two ounces of flour, some nutmeg, pepper, and salt, add the liquor from the mussels, a piece of glaze, and half a pint of cream; stir the whole on the stove fire till it boils, and keep it boiling for ten minutes, then add a season of four yolks of eggs, and pass through a tammy on the mussels; just before sending the sauce to table, throw in a tablespoonful of chopped and blanched parsley, and a little lemon-juice. This sauce is well adapted for boiled whitings, turbot, cod, haddock, and gurnet.‡