103. Mussels Bordelaise

Clean two quarts of mussels and throw them into a large saucepan with a clove of garlic, an onion, chopped fine, and a kitchen bouquet. Cover closely and steam until the shells open, shaking occasionally; then thicken the broth with a tablespoon of roux (No. 137). Have ready pieces of toasted French bread, one for each plate, and pour a ladleful of the mussels and sauce over them.

104. Mussels A La Poulette

Scrub with a brush and clean two quarts of mussels. Place in a saucepan with a tablespoon each of finely chopped parsley and chives and half a cup of melted butter. Cover closely and steam until they are well opened, then remove the under shells. Strain the broth through a cheese cloth into a small saucepan and thicken with a tablespoon each of butter and flour blended. Before serving beat in the juice of a lemon, a pinch of paprika, the yolk of an egg and a tablespoon of butter. Serve the mussels in soup plates and the sauce by itself. Small clams can be cooked in the same way.