Mussels in Shells61

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3 lb/1.4 kg mussels
  • 6 oz/150

Method

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.