Ancient Roman Mussels With Two Sauces Recipe

Ingredients

  • Mussels:
  • 2 kilo mussels
  • cooking liquid:
  • 150 gram young leeks in small rings
  • 1 decilitre each of dry white wine, passum (sweet white wine i.e. Vino Santo) and water
  • 1/2 decilitre liquamen or fish sauce
  • 1/2 teaspoon ground cumin
  • 2 or 3 sprigs satureia (or 1 teaspoon dried)
  • Lovage sauce:
  • 1 tablespoon chopped lovage leafs
  • lots of freshly ground white pepper
  • 1 raw egg yolk
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon white wine
  • 1 teaspoon liquamen or fish sauce
  • 1 teaspoon honey
  • 1 decilitre olive oil
  • cumin sauce:
  • 1/4 decilitre white wine vinegar
  • 1/4 decilitre liquamen or fish sauce
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon dried mint
  • 1/2 teaspoon chopped lovage
  • 1 tablespoon chopped parsley

Description

The Text Is Taken From De Re Coquinaria, Edited By Barbara Flower En Elizabeth Rosenbaum, The Roman Cookery Book. A Critical Translation Of "The Art Of Cooking" By Apicius, For Use In The Study And Kitchen. (London, 1980, Reprint From 1958).

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