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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).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : British RecipesEnglish Recipes
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.
Modern Redaction
Method:
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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