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Stewed Mussels

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Stewed Mussels

Ingredients

Directions

  1. Boil them from the shell; take the beard out and put them in the stewpan with some of the liquor in which they were boiled, strain it on them; add some cream or milk, a bit of butter, pepper, and salt; dredge over flour; stir with spoon; let simmer for 10 minutes. Serve hot, with toast.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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