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Mussels, Boiled

Brush the shells thoroughly, and wash the mussels in several waters, in order that they may be entirely free from grit. Put them into a deep saucepan (without water) and sprinkle a little salt over them. Spread a napkin upon them in the saucepan, put the lid on, and scald them over a sharp fire. Shake them about briskly, in order to keep them from burning. As soon as the shells open, take the saucepan off the fire, strain the liquor into a bowl, and take out the fish. Very carefully remove the little piece of weed which is found under the black tongue. If the mussels are left too long on the fire they will become leathery.