Mussels, Poulette Style

Take some mussels that have been hustled’ or plainly cooked, remove the half
shell that does not contain the fish, take off the beard and weed, remove any young
crabs there may be, and put them on a dish either piled up or packed closely together.
In the meantime prepare a little melted butter, made with the mussel liquor instead
of water and a good quantity of butter, and sprinkle over a little pepper and sufficient
vinegar to give it a sharp taste ; make this mixture hot, pour it over the mussels and
serve at once. Nutmeg, mace, or chopped parsley and chives may be added to the
sauce if desired to heighten the flavor.