Caudelof musculs to potage (braised mussels)

6 servings

Ingredients

Quantity Ingredient
4½ pounds Fresh mussels
2 tablespoons Olive oil
1 large Onion, very finely chopped
2 Leeks, very finely sliced
1½ pounds Almonds, ground
2 teaspoons Ginger, ground
½ teaspoon Saffron, ground
½ teaspoon Cloves, ground
½ teaspoon Salt
4 Grinds of black pepper
2 cups Milk
1 tablespoon White wine vinegar (to 2 tb)

Directions

This dish would have been served on one of the fish eating days of the British medieval calendar, and in a grand household, it would have been one of ten to fifteen of such dishes presented to the lord and his guests..

DIRECTIONS:

Clean mussels thoroughly, removing beards, and discarding any which do not close when tapped. Bring 4 cups water to the boil in the bottom of a large pan with a few slices of lemon and ⅔ cup of white wine. Drop the mussels in, turn the heat up to maximum, cover with a lid and cook briskly for 2-3 minutes or till all of the mussels have opened. Discard any that do not.

Dran the remaining ones, remove their shells, reserve the juices.

Meanwhile cook the onion slowly in the oil till it is soft, but not colored. Put the leek with the almonds, spices and the milk in a pan and bring to the boil. Simmer for a few minutes, then add to the shelled mussels along with the onions. Bring all to the boil and simmer together for a few minutes. Add the wine vinegar to tast and add further seasoning if needed. Thin the sauce with some of the reserved cooking liquid, if you think it needs it. Serve the broth in bowls with plenty of fresh brown bread.

Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.

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