Take and pick fair mussels, and cast them in a pot; and cast them to, minced onions, And good quantity of pepper and wine, And a little vinegar; and as soon as they begin to gape, take them from the fire, and serve it forth with the same broth in a dish all hot.

serves 5

About 1 kilo mussels with shells

Half bottle of white wine (for example Chardonnay)

1 tablespoon vinegar

2 dl water

1 onion

1 teaspoon pepper

(salt)

Chop the onion finely. Take a large pot and pour half bottle of white wine there and add water and vinegar. Add chopped onions and season with salt and pepper. Simmer it in low heat when cleaning the mussels. When the mussels are prepared, check if you need more liquid (add more water if needed). Add mussels to the boiling broth and cover with a lid. Boil about 6-8 minutes, with the lid on shake. When they are done, discard those that are not open. Garnish with fresh dill if desired.

Comments: Preparing the mussels for the dish takes some time because you have to clean them separately and debeard them. One kilo took about one hour for me. Never use mussels that are open (or does not close their shells when tapping them gently with a knife).. because they are dead. And never eat the mussels that are not open after cooking! Otherwise you might get bad food poisoning.

(Take a thousand eggs or more, II Volume, Harleian MS. 4016, c. 1450)