Skip to main content
Epicurious
Cookbooks

"Seethed" Mussels with Parsley and Vinegar

While 17th-century English diners had never heard of the word "appetizer," they certainly understood the idea of foods served in several large courses for formal or court dinners. For modern diners, however, this lovely 17th-century mussel recipe makes a perfect first course.

After months of eating a sea diet of dried peas, oats, and salt meats, the passengers on the Mayflower were delighted to find mussels when they first made landing on Cape Cod. They were abundant and easily gathered. This recipe is adapted from Thomas Dawson, The Second Part of the Good Huswives Jewell, 1597.

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Heavenly Halva Cake
Serve a thick slice for breakfast or an afternoon pick-me-up.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.