Shells of Mussels or Oysters Baked

Suppress the black foot (the appendage) of some mussels and cut them up into two or three pieces; place these in a highly seasoned allemande sauce (No. 407); add to it chopped parsley, and fill the shells (Fig. 438) already buttered with this preparation; dust over with fried bread-crumbs, and leave them in the oven for a few minutes before serving. Oysters may be prepared exactly the same way.