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1/2 a pint of mead

250ml Cream

4 Spring onions (finely chopped)


Discard any open mussels that don’t close when you tap them.

Mix together the mead and the cream. Stir in the onions.

Bring this to a boil and add the Mussels. Cover and leave to cook for 2 minutes.

Remove the cover and shake or stir. When all the mussels have opened they are ready.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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