Roman Mussels cooked in Wine
In Mitulis
from Marcus Gavius Apicius. De Re Coquinaria
900g (2lb) Mussels
450ml (¾ pint) White Wine
450ml (¾ pint) Water
200ml (7 floz) Passum
100ml (3½ floz) Liquamen (Fish Sauce), or to taste
1 Leek, finely chopped
1 tbsp Saturei (Summer Savory), finely chopped
1 tsp Ground Cumin
Wash and clean the mussels, discarding any which have opened.
Place all of the ingredients except the mussels and saturei (summer savory) to a large saucepan.
Bring to the boil and simmer for 20 minutes.
Add the mussels and cook until they all open.
Discard any mussels which have not opened.
Serve.
Note: The saturei (summer savory) can either be added to the stock or added as a garnish when cooked.
Submitted by: John David
Email: The Foody UK and Ireland
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