Home › The Principles of Cookery › Mussels, Sauce Of

Mussels, Sauce Of

Clean, boil, and beard the mussels as before directed (see MUSSELS, BOILED), put them with their juice into a stewpan, season with cayenne and salt, and let them heat slowly, but do not let them boil. Stir in rich melted butter or thick cream until the sauce is of the proper consistency. A dessert-spoonful of vinegar may be added. Strain the juice of the mussels through a piece of muslin.