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| RECIPE FOR SPICED MUSSEL AND LEEK BROTH (MEDIEVAL SCOTTISH) |
Title: Spiced Mussel And Leek Broth (medieval Scottish)
Category: Check Medieval Uk Soup
Serves: 4
Ingredients:
| | ** British Measurements ** | | 3.00 | lb | Fresh mussels | | 2.00 | tb | Dry white wine | | 1.00 | sm | Onion; finely chopped | | 8.00 | oz | Leeks; thinly sliced | | 2.00 | tb | Olive oil | | 1.50 | oz | Almonds; ground | | 2.00 | ts | Ginger; ground | | pn | Saffron | | 0.75 | pt | Fish stock | | | Salt and pepper to taste | | 1.00 | tb | White wine vinegar | | 4.00 | tb | Double cream |
Instructions:
Thoroughly wash and scrub the mussels, scraping off any barnacles.
Remove the beards and discard any mussels that do not close when given a good tap.
Place in a large pan and add a dash of the wine.
Cover with a lid and cook over a high heat for 4 to 5 minutes, shaking the pan until the mussels have opened.
Strain the liquor through a colander into a bowl, reserving it.
Heat the oil in a saucepan and soften the leeks and onions in it for about 3 minutes.
Add the remaining wine and let it reduce by half.
Stir in the ground almonds and spices.
Mix the reserved cooking liquor with the fish stock and gradually add it to the pan, stirring well.
Leave to simmer gently for 25 minutes.
Liquidise the soup and strain through a sieve into a clean saucepan.
Taste and season as necessary, and sharpen with wine vinegar.
Discard one half of each mussel shell.
Reheat the soup and stir in the cream and mussels.
Serve immediately in bowls, with plenty of fresh crusty bread.
Makes about 4 to 6 servings.
** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7 Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE:: Cawdel of Muskels (dated 1390) ""Take and seeth muskels; pyke hem clene, and waisshe hem clene in wyne.
Take almaundes and bray hem.
Take somme of the muskels and grynde hem, and some hewe smale; drawe the muskels yground with the self broth.
Wryng the almondes with faire water.
Do alle thise togider; do therto verious verjuice and vynger.
Take whyte of lekes and perboile hem wel; sryng oute the water and hewe hem smale.
Cast oile therto, with oynouns perboiled and mynced smale; do therto powdour fort, safroun and salt a lytel.
Seeth it, not to stondying, and messe it forth.
" Historical note: Shellfish were a special treat during Lent: cooked either in a simple broth of their own juice with perhaps a little ale, or in rich spicy pottages like this recipe.
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