Caudel of Musculs

Description
served on one of the fish eating days of the

medieval calendar

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

Directions
Clean mussels thoroughly, removing beards, and discarding any which do

not close when tapped. Bring 5 cm water to the boil in the bottom or a

large pan with a few slices of lemon and 150 ml (2/3 c) white wine. Drop

the mussels in, turn the heat up to maximum, cover with a lid and cook

briskly for 3-4 minutes or till all of the mussels have opened. Discard

any that do not.

Drain the remaining ones, remove from their shells and reserved the juices.

Meanwhile, cook the onion slowly in the oil till it is soft, but not

coloured. Put the leek with the almonds, spices and the mild in a pan

and bring to the boil. Simmer for a few minutes then add to the shelled

mussels along with the onions. Bring all to the boil and simmer together

for a few minutes. Add the wine vinegar to taste and further seasoning

if needed. Thin the sauce with some of the reserved cooking liquid, if

you think it needs it. Serve the broth in bowls with plenty of fresh

brown bread.