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Mussels, Ragout Of

Cleanse the shells, and boil the mussels as before directed (see MUSSELS, KETCHUP OF). When bearded put them into a basin, and the juice which flows from them into another. Dissolve a lump of butter in a stewpan, mince some parsley, button mushrooms, and shallots, if liked. Stew them in the butter with a seasoning of mace, pepper, and salt, if required (though this last must be used sparingly); moisten with the liquor, and some gravy; if it be not enough thicken with flour, and put in the mussels to get hot through, but do not let them boil. Time, a quarter of an hour.