Ancient Roman Mussels With Two Sauces Recipe

Ancient Roman Mussels With Two Sauces Recipe
4
Servings
98
Calories Per Serving
Deliver Ingredients

Ingredients

  • Mussels:
  • 2 kilo mussels
  • cooking liquid:
  • 150 Gram ram young leeks in small rings
  • 1 decilitre each of dry white wine, passum (sweet white wine i.e. Vino Santo) and water
  • 1/2 decilitre liquamen or fish sauce
  • 1/2 Teaspoon ground cumin
  • 2 or 3 sprigs satureia (or 1 teaspoon dried)
  • Lovage sauce:
  • 1 Tablespoon chopped lovage leafs
  • lots of freshly ground white pepper
  • 1 raw egg yolk
  • 1 Tablespoon white wine vinegar
  • 1/2 Tablespoon white wine
  • 1 Teaspoon liquamen or fish sauce
  • 1 Teaspoon honey
  • 1 decilitre olive oil
  • cumin sauce:
  • 1/4 decilitre white wine vinegar
  • 1/4 decilitre liquamen or fish sauce
  • 1 Teaspoon honey
  • 1 Teaspoon ground cumin
  • 1 Teaspoon dried mint
  • 1/2 Teaspoon chopped lovage
  • 1 Tablespoon chopped parsley
Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
45mg
15%
Carbohydrate, by difference
2g
2%
Protein
13g
28%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
19mg
2%
Fluoride, F
11µg
0%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
3mg
21%
Phosphorus, P
25mg
4%
Selenium, Se
10µg
18%
Sodium, Na
151mg
10%
Water
37g
1%
Zinc, Zn
1mg
13%