Oyster stew according to the Viandier de Taillevent (15th century)
Medieval Recipe

Ingredients :
12 Special Oysters No. 2
25 cl dry white wine
3 tbsp. coffee verjuice
1 Slice of toast dipped in pea puree.
2 onions
1 g of saffron
½ tsp. cinnamon powder
½ tsp. teaspoon powdered ginger
½ tsp. Maniguette coffee Maniguette (seeds of paradise, Guinea pepper).
salt
pepper

Preparation :
Once opened, poach your oysters in their filtered water for 2 minutes.
Reserve.
In a container, soak the crumbled bread with the wine, verjuice and spices
Add the oyster water and the previously cooked onions
Mix the mixture, rectify
Simmer the mixture obtained for approximately 10 minutes
In the shells, place an oyster with a little sauce.