This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at
David Friedman's website
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.
Other versions of this recipe:
Mussels (Le Viandier de Taillevent)
Mussels are best at the beginning of the new season in March (Le Menagier de Paris)
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