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clams, mussels


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Clams, Mussels. Get a dry pan and into it set the clams on the fire; when they begin to open, they are done; you can quickly add verjuice, pepper and finely chopped parsley, and heat them up again, and take them out for serving. Similarly you can cook them on the coals. To remove any sand from them, let them sit a night in water.

Other shellfish are done the same way.

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