Mussels, Poulette Style

To the sharp taste of mussels cooked in vinegar and butter, the cook may add nutmeg, mace or chives.

Take some mussels that have been hustled or plainly cooked, remove the half shell that does not contain the fish, take off the beard and weed, remove any young crabs there may be, and put them on a dish either piled up or packed closely together. In the meantime prepare a little melted butter, made with the mussel liquor instead of water and a good quantity of butter, and sprinkle over a little pepper and sufficient vinegar to give it a sharp taste; make this mixture hot, pour it over the mussels and serve at once. Nutmeg, mace, or chopped parsley and chives may be added to the sauce if desired to heighten the flavor.