Stewed Mussels, Mariniere

Garnish stewed mussels Mariniere with parsley and quartered lemons

Steam three dozen mussels in a saucepan for about ten minutes, without any water. Take them out, remove half of their shells, put them into a saucepan with two ounces of fresh butter, a small quantity of chives and finely-chopped chervil, a very little pepper and a teacupful of finely-sifted breadcrumbs; pour over one-half breakfast cupful of water and boil for two minutes longer. Turn the whole into a dish, squeeze over the juice of one-half of a lemon, and serve. The mussels should be arranged in the dish with the half shells downwards. Garnish with parsley and quarters of lemons.