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
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
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".