This bivalvular shell-fish is without any distinct head, or eyes, or organs of mastication; there are sea and river mussels. The shells from the sea kind are oval shaped, convex on the outside, and concave inside, black, bluish, smoothly polished, and varying from two to three inches in length. Mussels must be chosen very fresh. Be careful after having washed them to place them in a vessel with salted water and leave them for several hours.

(1045). Mussels, How To Prepare (Moules, Pour Preparer)

Obtain four quarts of medium sized mussels; tear off the grass, scrape them well, and wash them several times, changing the water constantly. Put them when clean into a saucepan with half a pint of water or white wine, a few sprigs of parsley, thyme, and bay leaf; set the saucepan over a brisk fire, cover it well, and open the mussels by tossing them frequently, then take them out with a skimmer to transfer them into another saucepan. Strain the broth, leaving all sediment at the bottom, pouring it off gently not to disturb the sand; take out all the empty shells, cut off the foot (the black appendage) from the mussels with a pair of scissors, and put them back on their half shells into their own broth.

(1046). Mussels A La Mariniere (Moules A La Mariniere)

The mussels should be prepared as for No. 1045. Cook in butter one shallot with the same quantity of very finely chopped onions; moisten with white wine, add the mussels and a little veloute sauce (No. 415), and mussel broth; keep this warm and just when ready to serve, stir in a piece of fresh butter and chopped parsley.

(1047). Mussels A La Poulette (Moules A La Poulette)

Prepare the mussels as for No. 1045; cut two ounces of onions into one-eighth of an inch pieces and cook them in a saucepan with two ounces of butter, not letting them attain a color, moisten with a pint and a half of veloute sauce (No. 415), and a small part of the mussel broth; reduce this sauce with mushroom parings added, .strain it through a tammy, and thicken with a thickening of egg yolks diluted with a little of the broth, and fine butter; cook this thickening without allowing it to boil, stirring it steadily; season to taste and serve.

Fig. 374.

(1048). Mussels A La Villeroi (Moules A La Villeroi)

These must be prepared as for No. 1045. Take the mussels from their shells; cut off the foot without injuring the mussel, then dip them into an allemande sauce (No. 407) with cooked fine herbs, well reduced and partially cold; dip them in for the second time when very cold, then put them aside in the ice-box for one hour; lift them up with a thin knife, immerse them in beaten eggs, thru in bread-crumbs and fry them of a fine color; serve on folded napkins.

(1049). Mussels Stuffed A La Toulousaine (Moules Farcies A La Toulousaine)

To be prepared the same as for No. 1045. Take them out of their shells after draining, cut off the foot, and divide the mussels up into half inch pieces. Fry in oil a cut up onion, and a whole clove of garlic; add to it fresh bread-crumbs, and moisten with mussel broth and milk; boil and stir in a little finely chopped, cooked spinach, suppress the garlic, and add the mussels. Fill the shells with this; range them on a dish, strew bread-crumbs and parmesan on top, besprinkle with fine oil, and, brown them nicely in a quick oven. Serve on a folded napkin.

(1050). Mussels With Fine Herbs, Baked (Moules Aux Fines Herbes Gratinees)

Prepare and cook the mussels as for No. 1045. Take them entirely out 'of their shells; cut off the foot with scissors, and range them one beside the other on a fluttered dish; sprinkle the top over with finely and separately chopped up shallots, onions, mushrooms, and parsley; lay breadcrumbs and grated parmesan over, pour in some melted butter, and set the dish in the oven for eight or ten minutes.

(1051). Mussels With Shallot (Moules A L'Echalote)

Set into a saucepan a few dozen, medium sized mussels; let them open over a brisk fire, with a bunch of parsley added, and toss them about until the meats get firm. Drain them through a colander laid over a bowl, in order to collect all their broth, then remove the empty shells from each, and put the mussels back into the saucepan to keep warm. Put into another saucepan two spoonfuls of chopped shallot, and one of onions; add a gill of white wine, and two spoonfuls of tarragon vinegar; reduce the liquid slowly to half, remove the saucepan from the fire, and let the contents get partially cold, then stir in three or four raw egg-yolks. Beat with a spoon, and thicken the liquid slightly by stirring it on the fire, then take it off, and incorporate into it slowly, live ounces of butter divided into small pats, without ceasing to stir; finish the sauce with two spoonfuls of shallot juice, chopped parsley and lemon juice. Dress the mussels into a vegetable dish, pour over the sauce and serve.