Stewed Mussels, Mariniere

Steam three dozen mussels in a saucepan for about ten minutes, without any
water. Take them out, remove half of their shells, put them into a saucepan with
two ounces of fresh butter, a small quantity of chives and finely-chopped chervil, a
very little pepper and a teacupful of finely-sifted breadcrumbs ; pour over one-half
breakfast cupful of water and boil for two minutes longer. Turn the whole into a
dish, squeeze over the juice of one-half of a lemon, and serve. The mussels should
be arranged in the dish with the half shells downwards. Garnish with parsley and
quarters of lemons.