Medieval European Recipes : COLLECTION

Ingredients

• 2 kg (4 1/2 lb) fresh mussels
• 2 tablespoons olive oil
• 1 large onion, very finely chopped
• 2 leeks, very finely sliced
• 40 g (1 1/2 oz) ground almonds
• 2 teaspoons ground ginger
• 1/2 teaspoon each ground saffron, cloves, salt
• 4 grinds of black pepper
• 450 mL (15 fl oz, 2 cups) milk
• 1-2 tablespoons white wine vinegar
• 75 g (3 oz) onions, roughly chopped
• 25 g (1 oz) each of raisins and currants
• 1/2 teaspoon each salt, ground ginger, mace and saffron
• 1/4 teaspoon ground cloves
• 120 mL (4 fl oz, 1/2 cup) dry white wine
• 90 mL (3 fl oz, 1/3 cup) wine vinegar
• 25 g (1 oz) sugar
• 75 g (3 oz) wholemeal or wholewheat breadcrumbs
• approx. 90 mL (3 fl oz, 1/3 c) water