The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1914-03-21
HOW TO COOK
SEA MUSSELS
Economical and Good Because of
High Nutrjtive Value

Washington March 2i.-Wi,h q
tempting list OF recipes, and backed 10y
the experience Of unique and sue
cessful campaign i'm Boston. the Unitel
States Bureau Of Fisheries has under
taken To ada new article To the pop
lar diet in the form of sea mussels
Since the middle January by the aid
OF Professor l. \. Field of Clark Uni
Nersity, and MIR Charles Doucot. chef
Of the Hotel Brunswick i'm Boston, the
Federal Government has succeeded i'm
bringing this hitherto neglected sea
food into such prominence that each nf
"A score or more OF Bostun's most
| prominent hotels and restaurants now
make it a regular feature Of their bills
of fare.
Dealers as Well as the hotel and
! huusekcepers have been quick To take
advantage of the new opportunity. by
| means of plaCards advertising sea
mussels and bearing the endorsement
| "f the Bureau of Fisheries, the mar
| kets have exploited them extensively.
and the demand has spread to other
| Massachusetts, towns ana To Rhode Is
land. In order to promote the work
more fully. the Federal agents have
| assisted the dealers i'm arranging for
a supply and the government will
shortly hold demonstrations in the
markets, serving mussels prepared in
various ways.
The fresh muSScls are of course the
choice form. but several firms on both
own juice or picked, i'm which form
| they retain their tenderness and most
of their flavor.
All of this is part of a cOmprehen-
sive undertaking on the part of the
Bureau Of Fisheries To develop this
country's fishery resources i'm the in
terosts of the public food supply. APP
preciating that with the increasing
cost Of meats, the food requirements
To the people must be met by "A greatly
increased consumption of sea foods,
the bureau, through Professor FELL.
has for some time been collecting data
and making laboratory experiments to
prove the wholesomeness and value If
various neglected products. Among
the most valuable of these unutilzed
resources are the enormous beds of sea
musSels which extend along the Al
lantic coast as far south as North
Carolina and along the Pacific down
to san Francisco.
Why this delicious food has been so
10 tsI
planned. In Great Britain. Holland
and France. millions upon millions Of
pounds of sea mussels are consumed
annually, and i'm France and Holland
the demand necessitates cultivation of
mussels just as OF oysters. But until
recently the general public of the
United states has hardly known of the
existence of the sea mussel.
Are Easily Marketed.
The sea mussel is closely related %
the oyster and the clam. It is not,
however, To be confused with the
fresh-water musscl. As nutritious
and wholesome food it is equal to eth
er the oyster or the clam and MANY
persons regard it as superior in flavor
Mr. Doucot, after the first Introduction
of sea mussels upon the menu Of the
Hotel Brunswick in Boston. found his
patrons Immediately calling for more,
ana clubs and cafes and private homes
increased the demand.
The mussels exist in such abundance
i'm such readily accessible places, and
they are so readily obtained by the
oysterman's regular equipment, that
they can he put upon the market at
lower cost than can either oysters on
CLAIMS. They arc at their best, more |
over, when oysters are out of season, |
though they are in season all the year
round.
As food they are economically good |
not only because of their high nutri- |
tive value and dipestibility, but be-
cause, unlike the clam, all the meat is !
edible. and, because their shells are
thin and regular. a barrel Of mussels
contains more edible material than a |
in the shell will supply all the meat |
required for meal for ten persons. |
In Boston a peck of mussels may 10
bought for % cents.
OF the recipes recommended by the
Bureau of Fisheries, Mr.. Doucot's |
musscls a la marinere" proved SO
popular at the Hotel Brunswick tina; |
$50 pounds of musses were used i'm
one day. Some of the other tempting |
dishes are mussels roasted, steamed |
fried, creamed. mussel chowder. mus |
sci broth, musscl croquettes, and mus |
sells a la poulettc. All Of these recipes.
Is in number with informal ton as to
the value of mussels, where To find |
them. when to use them and why to |
use them, are published In n circular
now in press for the Bureau of Fish
cries and obtainablc upon application |
THIS DATE IN HISTORY"