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Mussels in Poulette


Put them in a saucepan with a little parsley chopped fine, and set them on a pretty good fire; as soon as they are opened, remove the shell to which they are not attached, and keep them in a warm place.

For two quarts of muscles, put two ounces of butter in the saucepan in which they have been cooked and in which you have left their liquor; set on the fire, stir, and as soon as the butter is melted, add and stir into it a tablespoonful of flour; when turning a little yellow, add also half a dozen pepper-corns, then the muscles; boil gently about ten minutes, stirring occasionally; take from the fire, mix one or two yolks of eggs with it, a little lemon-juice, parsley chopped fine, and serve warm.


Hand-Book of Practical Cookery (1884).


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