Mussel Soup

For best results and rave reviews, mussel soup should be served very hot.

Clean thoroughly one-half gallon of mussels, and toss them in a saucepan over a fire until the shells open. Take them out, remove the weeds, etc., put them into a saucepan with one ounce each of butter and flour, and add a little chopped parsley and sweet herbs; put the pan on the fire, pour in three pints of rich gravy, boil up, remove the pan to the side of the fire, and let the contents simmer until the liquor is reduced to half its original quantity. Pour it out into a dish garnished with pieces of fried bread. Serve very hot.

*Pickled Mussels.

Take any quantity of cooked mussels, pick them out of their shells, remove the beards, put them into jars or wide-mouthed bottles, and sprinkle over with salt and pepper. Strain some of their liquor (that is, what comes from them when being cooked) and add to it an equal quantity of vinegar; fill up the bottles with the liquor, tie them down, let them remain for a day or so, when the mussels will be ready for use. They may be eaten hot by pouring a little of the liquor into a saucepan, with some minced parsley, pepper and salt to taste, and thickening with a little butter, well rolled in flour. Add the mussels, allow them to remain in it until thoroughly warmed through, and serve.