Scolloped Mussels is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of mussels cooked in white sauce thickened with egg yolks that is used to fill scallop shells, coated with breadcrumbs and grilled before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Scolloped Mussels.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Scolloped Mussels that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 284.—SCOLLOPED MUSCLES.
These are prepared similarly to oysters, and placed in scollop-shells likewise. Both oysters and muscles, being first prepared as described in No. 283, may also be served upon neatly shaped pieces of dry toast: this constitutes oyster toast, or muscle toast.
Modern Redaction
Ingredients:
24 mussels
60g butter mixed to a paste with 60g plain flour
60ml cream
2 tsp anchovy essence
freshly-grated nutmeg, to taste
cayenne pepper, to taste
2 egg yolks
2 tbsp lemon juice
2 tbsp parsley, finely chopped
breadcrumbs
Method:
Scrub the mussels clean then de-beard them before shucking. Strain the liquor into a pan, add 4 tbsp water (or fish stock) and work in the butter and flour mix. Now add the cream, anchovy essence, nutmeg and cayenne pepper.
Stir over the fire until just boiling then take off the heat and whisk in the egg yolks, parsley and lemon juice. Add the mussel meat to the pan then cook gently for 5 minutes. Use this mixture to fill the scallop shells (add half a piece of scallop to each) then scatter breadcrumbs over the top then arrange on a baking tray.
Place under a hot grill and cook for about 5 minutes, or until the tops are golden brown. Serve hot.
