Caudel of Musculs

Description
Served on one of the feast days of the medieval calendar

Ingredients

 * 2 kg (4½ lb) fresh mussels
 * 2 tablespoons olive oil
 * 1 large onion, very finely chopped
 * 2 leeks, very finely sliced
 * 40 g (1½ oz) ground almonds
 * 2 teaspoons ground ginger
 * ½ 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
 * a few slices of lemon
 * 150 ml (⅔ cup) white wine

Directions

 * 1) Clean mussels thoroughly, removing beards, and discarding any which do not close when tapped.
 * 2) Bring 5 cm water to the boil in the bottom or a large pan with a few slices of lemon and 150 ml (⅔ cup) white wine.
 * 3) 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.
 * 4) Discard any that do not.
 * 5) Drain the remaining ones, remove from their shells and reserved the juices.
 * 6) Meanwhile, cook the onion slowly in the oil till it is soft, but not coloured.
 * 7) Put the leek with the almonds, spices and the mild in a pan and bring to the boil.
 * 8) Simmer for a few minutes then add to the shelled mussels along with the onions.
 * 9) Bring all to the boil and simmer together for a few minutes.
 * 10) Add the wine vinegar to taste and further seasoning if needed.
 * 11) Thin the sauce with some of the reserved cooking liquid, if you think it needs it.
 * 12) Serve the broth in bowls with plenty of fresh brown bread.