Mosselen uit het oude Rome

  • 2 kilo (4 pounds) mussels
  • cooking liquid:
  • 150 gram (1 2/3 cup) young leeks in small rings
  • 1 deciliter (1/2 cup) each of dry white wine, passum and water
  • 1/2 deciliter (1/4 cup) liquamen
  • 1/2 tsp. ground cumin
  • 2 or 3 sprigs satureia (or 1 tsp. dried)
  • Lovage sauce
  • 1 Tbsp. chopped lovage leafs
  • lots of freshly ground white pepper
  • 1 raw egg yolk
  • 1 Tbsp. white wine vinegar
  • 1/2 Tbsp. white wine
  • 1 tsp. liquamen
  • 1 tsp. honey
  • 1 deciliter (1/2 cup) olive oil
  • Cuminsauce
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. liquamen
  • 1 tsp. honey
  • 1 tsp. ground cumin
  • 1 tsp. dried mint
  • 1/2 tsp. chopped lovage
  • 1 Tbsp. chopped parsley

reparation 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.

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 opend 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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