Ancient Roman Mussels With Two Sauces
From jencathen 15 years agoIngredients
- Mussels: shopping list
- 2 kilo mussels shopping list
- cooking liquid: shopping list
- 150 gram young leeks in small rings shopping list
- 1 decilitre each of dry white wine, passum (sweet white wine i.e. Vino Santo) and water shopping list
- 1/2 decilitre liquamen or fish sauce shopping list
- 1/2 teaspoon ground cumin shopping list
- 2 or 3 sprigs satureia (or 1 teaspoon dried) shopping list
- Lovage sauce: shopping list
- 1 tablespoon chopped lovage leafs shopping list
- lots of freshly ground white pepper shopping list
- 1 raw egg yolk shopping list
- 1 tablespoon white wine vinegar shopping list
- 1/2 tablespoon white wine shopping list
- 1 teaspoon liquamen or fish sauce shopping list
- 1 teaspoon honey shopping list
- 1 decilitre olive oil shopping list
- cumin sauce: shopping list
- 1/4 decilitre white wine vinegar shopping list
- 1/4 decilitre liquamen or fish sauce shopping list
- 1 teaspoon honey shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon dried mint shopping list
- 1/2 teaspoon chopped lovage shopping list
- 1 tablespoon chopped parsley shopping list
How to make it
- Preparation in advance:
- Prepare the lovage sauce in the same way as you prepare a mayonnaise: mix egg yolk with vinegar, pepper and honey, add the olive oil in a small trickle while whisking well. When the sauce has the thickness of mayonnaise, stop adding oil. You may need more or less the given amount of oil.
- Prepare the cumin sauce by mixing all the ingredients together.
- Preparation:
- Wash and clean the mussels as you are accustomed to do. Put everything for the cooking liquid in a pan big enough to hold all the mussels (even after they all have opened up!). Bring to the boil, add the mussels, and cook until the mussels are steamed open.
- To serve:
- You can place the cooking pan with the mussels on the table for a rustic meal. Place the two sauces alongside the pan. Dip the deshelled mussels in one of the sauces. If you like, you can serve some of the modern sauces (mustard sauce, remoulade sauce, cocktail sauce) together with the Roman ones.
- Serve the mussels with bread, for example ciabatta. Or bake a roman bread.
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