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Mussels Are Cooked Quickly On A High Fire

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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