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Seasoned Mussels
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With an empire that spanned both sides of the the Mediterranean Sea, Romans often feasted on seafood. Romans might salt, smoke, or pickle their fish, or even preserve it with honey. This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten.

Ancient Roman Seasoned Mussels Recipe

For mussels: Garum, chopped leek, cumin, passum, savory, and wine. Dilute this mixture with water and cook the mussels in it.

- Apicius, reprinted from A Taste of Ancient Rome

Modern Seasoned Mussels Recipe (serves 4)

40-50 mussels
2 tablespoons garum
1/2 cup wine
1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo)
1 leek, chopped
1 handful of fresh cumin and savory, minced

Wash the mussels thoroughly to remove the sand, then boil them in sufficient water to cover, along with the remaining ingredients.

- reprinted from A Taste of Ancient Rome