The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Mussels

7 recipes

This bivalvular shell-fish is without any distinct head, or eyes, or organs of mastication; there are sea and river mussels. The shells from the sea kind are oval shaped, convex on the outside, and concave inside, black, bluish, smoothly polished, and varying from two to three inches in length. Mussels must be chosen very fresh. Be careful after having washed them to place them in a vessel with salted water and leave them for several hours.

  1. 1045Mussels, How to Prepare
  2. 1046Mussels a la Mariniere
  3. 1047Mussels a la Poulette
  4. 1048Mussels a la Villeroi
  5. 1049Mussels Stuffed a la Toulousaine
  6. 1050Mussels with Fine Herbs, Baked
  7. 1051Mussels with Shallot
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