Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)
Nowmbyls of Muskyls (Mussels in Almond Milk) is a traditional Medieval recipe for a seafood stew. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Mussels in Almond Milk (Nowmbyls of Muskyls).
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Original Recipe
To make Nowmbyls of Muskyls
(from Harleian MS 5401)
To make Nowmbyls of Muskyls. Seth muskyls, & then shop þam grete & medil þam with almonde mylk, & make a thyk potage; & colour it with saferon. With kokyls or with pervinches ye may do þe same.
Translation:
To make noumbles of mussels. Boil mussels, & then chop them great & mix them with almond milk, & make a thick pottage; & colour it with saffron. With cockles or periwinkles you may do the same.
Boil or steam the shellfish until done. Drain and cool then extract the meat and chop into large pieces. Make a thick almond milk, according to the recipe and add the shellfish and saffron. Heat through then serve.
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