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Caudel of Muskels (Caudle of Mussels)
Caudel of Muskels (Caudle of Mussels) is a traditional Medieval recipe for a classic dish of cooked mussel meats in an almond milk flavoured with verjuice and white wine that's finished with onion, leeks, spices and saffron. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Caudle of Mussels (Caudel of Muskels).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Caudel of Muskels
(from A Forme of Cury)
Ꞇake +̅ seeþ muſkels +̅ pyke hem clene +̅ wayſshe he̅ clene ī wyne · ꞇake almaꝺꝰ +̅ bray he̅ · ꞇake su̅me of þe muſkels +̅ grynꝺ he̅ +̅ so̅me hewe smale· ꝺɼawe þe muſkels y gronꝺeb wꞇ þe self broꞇh · wryng þe almanꝺꝰ wiþ fayrꝰ watꝰ ꝺo alle þeſe ꞇo gyꝺeɼ · ꝺo þꝰꞇo ỽꝰious +̅ ỽynegꝰ · ꞇake whiꞇe of lekes +̅ ꝑboyle he̅ wel · wryng ouꞇ þe waꞇꝰ anꝺ hewe he̅ smale · caſt oyle þꝰꞇo wꞇ oynos ꝑboyleꝺ +̅ mynceꝺ smale ꝺo þꝰꞇo pouꝺo foꝛꞇ safɼo +̅ salꞇ a litul · seeþ hiꞇ noꞇ ꞇo ſtonꝺyng +̅ meſſe hiꞇ forꞇh ·
Translation
Caudle of Mussels
Take and boil mussels and pick them clean and wash them clean in wine. Take almonds and pound them. Take some of the mussels and grind them and chop some finely and strain the ground mussels with the cooking stock. Wring the almonds with fresh water. Combine all these together [in a pan] and add to them verjuice and vinegar. Take the white part of leeks and parboil them well. Wring out the water and chop it finely. Add oil to these with onions parboiled and finely minced. Add to this powder fort, saffron and a little salt. Boil it, but not too stiff, and serve it forth.
Modern Redaction
Ingredients:
1l fresh
mussels
100ml white wine
100g ground
almonds
60ml
verjuice
2 tbsp white wine vinegar
2 leeks, white parts only, parboiled in lightly-salted water
1 onion, peeled, boiled in salted water until tender
2 tbsp olive oil
1 tsp
powder fort
1 pinch of
saffron threads, crumbled
salt, to taste
Method:
Pick over the mussels and discard any that are open. Scrub and wash them then place in a pan with 2 tbsp water. Cover with a tight-fitting lid, bring to a simmer and cook for 15 minutes. After this time, drain the mussels and pick out the meat (strain and reserve the cooking stock). Place in a bowl, cover with the wine and set aside to cool.
Take about 1/3 of the mussels and grind finely then chop the remainder. Combine the ground mussels with the cooking stock. Pound the almonds with 200ml water. Wring out the resultant almond milk through a cloth and mix into the ground mussels.
Flavour with the verjuice and white wine vinegar. Take the cooked leeks and onion. Chop finely and stir into the mussel mixture. Mix in the oil then season with powder fort, the saffron and a little salt. Add the chopped mussels, bring to a boil and cook until the sauce thickens (but do not allow to become too thick) and serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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