Note 146 — INDEX
Reading edition
No. 146. Mussel Chowder.—The mussels that are found so plenty on some of our beaches make a very nice chowder. Select those that are fresh always, and these can be easily distinguished by the shells being tightly closed; if the shells 21 are open and remain so the mussel is not fit to eat. Parboil them in the shell, then open and remove the black, mossy substance, the rest is eatable. Cook the same as the long clam, they are very tender and require but little cooking.