Cooking Method & Instructions:
First water mussels, and clean them. Mix together Liquamen (a salty fish sauce which can be replaced by salt), wine, water, Passum (sweet grape juice) and spices. Boil the brofh for about 20 minutes, then add mussels. Boil additional 10 minutes. Serve.
The above Ancient Roman recipe for Mussels is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!
The content of this Mussels Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".