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 ==
# 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 (⅔ cup) 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.
Category:Almond meal Recipes
Category:Leek Recipes
Category:Mussel Recipes
Category:Stew Recipes
Category:White wine Recipes