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mussels


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

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.

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Other versions of this recipe:

Mussels are best at the beginning of the new season in March (Le Menagier de Paris)

MUSSELS are cooked quickly on a high fire (Le Menagier de Paris)




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