Since I didn’t ask for food pictures at the Embroidered Jacket event, there really aren’t any. People are gathered around what I know is the food, but the food itself isn’t really showcased. And it was really good. Kenny and the Creative crew did a fantastic job.
It looks like we’ll have to cook everything again for a photo shoot. Yep, somebody’s got to do it. Oh, the life of a Foodways Culinarian.
But on to mussels
To seeth Muscles.
Take butter and vinegar a good deale, parsley chopt small and pepper, then set it on the fire, and let it boile a while, the see the Muscles be cleane washee, and put them in the broth shelles and all, and when they be boyled a while, serve them shelles and all.
Thomas Dawson. The Second part of the Good Hus-wifes Jewell. 1597.
Mussels are easy. And this recipe is almost all you need to know.
To seethe mussels
Wash and pick over you mussels. Make sure the shells fit together tightly – no mud mussels or dearly departed for the pot. Scrub/tug the little beards off.
In a pot with a lid big enough to hold the mussels, put 1/2 cup butter (one stick) and 1/4-1/2 cup vinegar. Add 1/2 a bunch chopped fresh parsley. Bring to a boil. Add the mussels, shells and all. Put the lid on tight. After 5 minutes, carefully toss them withing the pan.It should take under 10 minutes for them to cook. You’ll know they’re done when they’re open. Ladle into bowls, sprinkle with the rest of the chopped parsley and enjoy.
Somethings never change. It’s not just the food, it’s the ways.
Colonial Foodways Culinarian