New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-23
Wby Not add Sea 1lus-
sells to Your List of
DeLicacies?
Bv MARY HAMILTON TALBOT

NMNIVOROUS as we are in our demands
T. for something new to eat, but few
~ housewives have tried the sea mussel
biyave which is consumed in great quantities
in European countries and is found here along
the Atlantic coast from the Arctic Ocean to
North Carolina and along all the Pacific coast.
Since it is in the market from April until
September it is available for the menu when
the oyster is out of season as well as IN the
colder months.
Several firms on both coasts have put canned
mussels on the market, so the inland dwellers
may also enjoy them when they learn how good
they are The following ways Of using them
will be found very delicious:
MUSsEL CHOWDER
Wash a half peck of mussels, steam until
the shells open. then remove the beard, which
is the only inedible portion Of the bivalves;
save the LIQUOR and strain it.
Fry three ounces of pork cut into small
pieces and two onions, sliced; cook well but 90
not brown; add teaspoonful Of flour; SUIT
well.
Then add liquor with the same amount OK
water, let boil, and put in three medium slZeo
potatoes, sliced thin. Boil slowly until these
are done, then add the mussels and pint OF
boiling milk. Season we'll and serve with
crackers.
BAKED WITH CHEESE
Into a shallow dish lay musses after remov-
Ing from shell. Season with salt, pepper and
onion Juice. Cover with strips of bacon and
Pamesan cheese between the strips. Place IN
a moderate oven and bake fifteen minutes.
MUssEL FRITTERS
Max. q batter with four ounces Q6 table
spoonfnls) of flour, one teaspoontul OF owe
OIL three eggs, salt and pepper and nalt a teaI
spoonful of baking powder. MIX IN hIusSe
meats and enough of the liquor 10 maze ~
easily dropped from spoon. Fry IN ho' i"'
until golden brown.
DREAMED MUSSELS
Prepare mussels by steaming and removing ,
boards. Make a cream sauce by meNihS 81, sin
tabespoonsful of butter IN Saucepan nd Chen then
eight tablespoonsful of -four, and blend; thei,
add pint Of hot milk and half a pint OF musseI
liquor and cook thirty minutes. season "
taste with salt, pepper and nutmeg 0H"i"'
add mussel meats and serve on toast
MUSSFI,S SCRAMBLED WITH Eggs
Remove twenty or thirty mussels from the
shells; cut off boards; drain and chop me; sea
son with salt and pepper. Beat wen sLH eEss'
add three tablespoonsful of cream and nan Ma 4
cupful of bread, broken into small pieces. Melt
tablespoonful of butter in frying pam pun
in the egg mixture, and when 1T begins 10 CUM
stir in the mussels and scramble well.
MUSSEL FILLING FOR SANDWICHES
Chop a quart of mussels fine; season WIN
salt, pepper and nutmeg; add half a cupfpii OF
melted butter, half cupful Of cream, whltes
Of three eggs, beaten to a stiff froth, ana eignt
powdered crackers. Cook until smooth paste
then soy away 70 cool: cut in thin slices and
spread between brown or white bread.
MUSSEL SALAD
Put about half cup Of mussel liquor IN
saucepan, add one teaspoonful of salt, one TEA a.
spoonful of white pepper, one teaspoonIul Ui
mustard, one heaping teaspoontul OF Duttei;
one raw egg and half cupful of vinegar ana
cook until the mixture thickens. Pour IL oyer
cupful of chopped mussels; add SIX rGiled
Crackers and five hard-boiled eggs rubbed
through sieve Serve cold on any salad green
aussels which have been scalded and cooieu
may be served on lettuce with mayonnaise
dressing