Label
All
0
Clear all filters

Peter Brears

Mussels in Broth62

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Cook as above, then pick the mussels out of their shells, return to 2 pt/1.2 l of their stock, and stir in 6

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title