Mussels in Shells61

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 3 lb/1.4 kg mussels
  • 6 oz/150


Discard any open shells which do not close when tapped, snap off any encrustations and protruding beards, scrub thoroughly, and rinse to remove all grit.

Place all the ingredients in a pan, bring rapidly to the boil, simmer for 5 minutes, shaking the pan occasionally, until the mussels have opened, then pour all into a dish and serve.