Although mussels and oysters saved many a poor man from hunger during the middle ages, they were also valued by the rich. Numerous manuscript recipes for oyster soup call for the use of almond milk (a substitute for cow's milk made by steeping finely ground almonds in wine or water), indicating that oyster soup recipes were particularly enjoyed on some of the many fasting days, when the consumption of meat products was strictly forbidden. Since more than half the days of the medieval year were condidered fasting days by the church, and since oysters were plentiful, a rich stew like this one must have been fairly standard fare.
5 c. clam juice or fish stock
1 c. white wine
1/2 lb. Blanched almonds
1/4 c. chopped onions
Generous pinch each: cloves, mace, ginger, sugar
2 dozen (or more) shucked oysters

• Blend the clam juice and wine in a large soup pot.
• Gind the almonds to make a very fine powder. Add the ground almonds to the liquid and stir to blend.
• Boil a pot of water . Submerge the onions in rapidly boiling water for 1 minute. Drain them and add them to the mixture in the pot.
• Heat the liquid to boiling, add the spices and simmer for a few minutes. Adjust the seasonings to taste.
• Just before you are about to serve, add the oysters and cook them for about a minute. (Be sure not to overcook them or they will become rubbery.)
• Serve the soup in small bowls - it is quite rich and extremely delicious!