| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Ancient Roman | Seafood | 4 | Servings |
INGREDIENTS
| 1 | kg | Fresh sea mussels |
| 100 | ml | Liquamen |
| 1 | Leek; finely minced | |
| 1 | ts | Cumin |
| 200 | ml | Passum |
| 1 | tb | Minced saturei |
| 500 | ml | White wine |
| 500 | ml | Water; about |
INSTRUCTIONS
From: [email protected] (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. First water mussels, and clean them. Mix together Liquamen, wine, water, Passum and spices. Boil the broth for about 20 minutes, then add mussels. Boil additional 10 minutes. Serve. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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