Buttered Mussels

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a translation of a fourteenth-century recipe which begins: ‘Take muscules and sith them and pike them oute the shell. . .’


  • 1 quart (1 k.) or more of cooked, shelled mussels
  • 3 oz. (


Take the hot, cooked mussels from the shells and toss them in butter with very finely chopped shallots, a clove of garlic, a tablespoon of chopped parsley. After 2 minutes lightly mix in