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From a taste of Ancient Rome. Serve with Honeyed wine, Lucien sausages and some other Roman delights. The hard part will be
finding the Roman Bath to serve it in.
40-50 mussels
1/2 cup wine
1/2 cup vin santo wine
1 leek, chopped
1/8 cup fresh cumin, minced
1/8 cup fresh savory, minced
Roman Fish sauce (use 2 tablespoons)
1 quart grape juice
2 teaspoons anchovy paste
1/8 teaspoon oregano
1. Reduce the grape juice to 1/10 volume.
2. Add the anchovy paste and the oregano.
3. Use as directed.
4. Mussel dish:.
5. Wash the mussels thoroughly.
6. Place in pot and add water to cover them. Add remaining ingredients.
7. Boil until done. This means:.
8. Shells will open during boiling. After shells open, boiling should continue for 3 to 5 minutes. So watch the mussels
ok?
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