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Spiced Mussel And Leek Broth  (medieval Scottish) Recipe

Spiced Mussel And Leek Broth (medieval Scottish) Recipe



  • ** British Measurements **
  • 3 lb Fresh mussels
  • 2 tb Dry white wine
  • 1 sm Onion; finely chopped
  • 8 oz Leeks; thinly sliced
  • 2 tb Olive oil
  • 1 1/2 oz Almonds; ground
  • 2 ts Ginger; ground
  • pn Saffron
  • 3/4 pt Fish stock
  • Salt and pepper to taste
  • 1 tb White wine vinegar
  • 4 tb Double cream

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