Mussels in Shells

Mussels in shells with white wine sauce make a lovely presentation as well as a decadent meal.

Procure some small mussels, they being the most delicate, scrape the shells and wash them in several waters, to remove all the grit. Put the mussels in a stewpan with one sliced onion, a small bunch of parsley, and one pint of French white wine; season with pepper and salt, stand the pan over the fire till the shells open, when the mussels will be done. Take them cut of their shells, clean thoroughly, and cut them into halves; strain the cooking liquor of the mussels into another saucepan, mix with it an equal quantity of veloute sauce, and boil until reduced to about half of its original quantity. Thicken the sauce with a lump of butter or a liaison of two yolks of eggs, stirring by the side of the fire and not allowing it to boil after the eggs are added; put the mussels in the sauce with one tablespoonful of chopped parsley. Fill some silver shells with the above mixture, cover with finely grated breadcrumbs, put a small bit of butter on the top of each, and brown in the oven; when cooked, arrange the shells on an ornamental dish paper or a folded napkin that has been placed on a hot dish, garnish with neat sprigs of fried parsley, arranging it here and there between the shells, and serve.