Click on the image, above to submit to Pinterest.
Muskels in Bruet (Mussels in Bruet)
Muskels in Bruet (Mussels in Bruet) is a traditional Medieval recipe for a classic dish of cooked mussel meat served in a bruet made from a thickened blend of vinegar, minced onion, breadcrumbs and mussel cooking liquor that's flavoured with spices and coloured with saffron. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Mussels in Bruet (Muskels in Bruet).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Muskels in Bruet
(from A Forme of Cury)
Ꞇake muſkels · pyke he̅ · seeþ he̅ wiþ þe owne broꞇh · make a lyo of cruſtꝰ of breꝺe +̅ ỽynegꝰ · ꝺo in oynos y mynceꝺ +̅ caſt þe muſkels þꝰ +̅ seeþ hiꞇ +̅ ꝺo þꞇo pouꝺo wiþ a liꞇꞇul salꞇ +̅ safro · þe same wyſe make of oyſters ·
Translation
Mussels in Bruet
Take mussels, pick them and boil them in their own liquor. Make a liaison of crusts [of bread] and vinegar and add minced onions and place the mussels in this and boil it. Add to this powder with a little salt and saffron. In a similar manner, you can cook oysters.
Modern Redaction
Ingredients:
1l fresh
mussels
200ml white wine vinegar
1 small onion, finely-minced
6 tbsp stale breadcrumbs
1/2 tsp
Powder douce
1 pinch of
saffron, crumbled
salt, to taste
Method:
Pick over the mussels, discard any that have opened then scrub and de-beard them. Place in a pan with a tight-fitting lid. Add 2 tbsp water and steam in their own liquor for about 15 minutes.
Strain the pan juices (reserve these) then open the mussels and extract the meat. In the meantime, work together the vinegar, onion and breadcrumbs to make a smooth paste. Add the mussel liquor and season to taste with the salt and powder douce.
In a mortar, grind together the saffron with 2 tbsp warm water. Add to the vinegar and bread mix. Pour into a pan, bring to a boil then add the mussel meats and cook for about 5 minutes, or until thickened and heated through (dilute with a little water if it gets too thick).
Serve hot.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
%20Recipe)