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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).

Group Recipes