(Mussels' byssal threads in the shell protrude
to cling to rocks while growing in the sea)
Photo from: LS Lam
Photo from: Paradigm
COOKED MUSSLES ADAPTED FROM EL LIBRO DE LA FAMILIA, ALMEJAS GUISADAS, p 188
3 tbsp lard
1 garlic clove
¾ c broth, water or white wine
1 k mussels
2 tbsp chopped parsley
½ tsp white pepper
Salt to taste
1 limon sliced in wedges
|A Recipe to Die For|
Photo by: Lord-Williams
Clean the mussels well. Discard any mussels that have opened.
Chop the onion. Melt 2 tbsp lard in a pot over medium heat and add the onion. Mash the garlic. When the onion becomes translucent add the garlic. Let it cook for a minute or two and add the liquid and the mussels.
As they open discard the shell that does not have meat. Remove byssal threads. Save the water or broth.
Mix a piece of lard with parsley, lard, salt and pepper and dampen this with the broth, water or wine. Let boil for a few minutes. Pour this over the mussels when ready. Squeeze juice from the lemon over the mussels and serve as a hors oeuvre or as a starter during a meal.
 The book is so old that it does not list the publisher or a publishing date. The only information given is the owner: Juan Mayans y Sanz. It is known that he lived in Valencia during the 18th Century and that this is a collection of recipes handed down from many generations. The recipe is for clams but in this case mussels were used.