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Mussels, Scalloped

Cleanse the shells as before directed (see MUSSELS, KETCHUP OF). Beard the mussels when boiled, and reserve the juice that flows from them; strain it through muslin. Butter some scallop-shells or patty-pans, and have ready finely-prepared bread-crumbs, seasoned with cayenne, and a little white pepper and salt. Strew some of the crumbs over the bottom of the patty-pans or shells, and lay mussels over them; cover with the seasoned bread-crumbs and bits of butter, continuing until mussels and crumbs are used up. Moisten with the reserved liquor, and run a little oiled butter over the top. Brown in the oven, and serve hot. Time, a quarter of an hour.