A version of this three-ingredient side dish used to figure in many cookbooks, this one comes directly from food editor Ian Knauer’s great-grandmother Elizabeth Macaulay....
Looking through my mother’s recipe file, I found a few doozies. I don’t remember that she ever cooked this very ’50s dish; I think I would have remembered.
Mom liked this dish even better than the shrimp, because mussels were not only quick and easy (especially if she could get me to clean them), but they also had one additional virtue: They were very inexpensive.