Mussels are best at the beginning of the new season in March
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by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Mussels are best at the beginning of the new season in March". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Mussels are best at the beginning of the new season in March. Cayeux mussels are red, round crosswise and longish, and the Normandy mussel is black.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Mussels. Cook them in water with some vinegar and (if you wish) some mint. When setting them out, add some Spice Powder. Some wish butter with them. Eat them with vinegar, Green Verjuice [Sauce], or Green Garlic [Sauce]. You can make some ragout from them if you wish. [Le Viandier de Taillevent]

MUSSELS are cooked quickly on a high fire, in very little water and wine without salt, and eaten with vinegar.

Item, when they are cooked in old verjuice and parsley, then fresh butter added, it makes a good soup. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood


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Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:425>. Accessed on August 23, 2019, 8:22 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:136>. Accessed on August 23, 2019, 8:22 pm.




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