| 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: hz225wu@unidui.uni-duisburg.de (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.
A Message from our Provider:
“Jesus: the most exciting person in the universe”