Thoroughly wash the muscles, and pull off any weeds there may be hanging
to them; next put them in a clean saucepan with a little water, and salt
enough to season, and set them on the fire to boil, tossing them
occasionally, until you find that their shells begin to open; they must
then be taken off the fire, and their liquor poured off into a basin.
Next, after removing one of the shells from each muscle, put them back
into the saucepan; add the liquor, a bit of butter, a spoonful of
flour, some pepper, chopped parsley, and a little drop of vinegar, toss
the whole over the fire until the muscles have boiled five minutes, and
then you will enjoy a treat for supper. Cockles and whelks are cooked in
the same way.