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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cxx. Muskels in bruet. Tale muskels, pyke hem, seeth hem with the owne broth, make a lyour of crustes of brede & vyneger, do in oynouns y mynced & cast the muskels ther to & seeth hit & do ther to poudour with a littul salt & safroun, the same wyse make of oysters.

Original manuscript image: f60v / f61r

Other versions of this recipe:

Muskelys in bruette (Two Fifteenth-Century Cookery-Books)

MUSKELS IN BREWET (Forme of Cury)