Mussels in Cream
Mussels, boiled and shelled, in a thick cream sauce with parsley.
Original Receipt from 'The London art of cookery and domestic housekeeper's complete assistant' by John Farley (Farley 1811)
MELT a little butter in a stewpan, take the muscles out of their shells, fry them a minute with a little chopped parsley; shake over them a little flour, put in a little cream, white pepper, salt, nutmeg, and lemon juice. Boil them up. If they are to be brown, put good gravy instead of cream.
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