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Wednesday, February 25, 2015

HERVIR WITH 4TH C RECIPE FOR MUSSELS

Mussels Boiling in Broth
Photo by: Lord-Williams
OCast bullir, heruirhirvir, Leon fervir, Eng to boil. [Alonso Luengo. 1994:96; Dialecto. 1947:234:248; Gázquez. Cocina. 2002:261; Nola/Iranzo. 1982:169; and Nola/Pérez. 1994:199]

IX. MUSSELS ADAPTED FROM APICUIS IX:IX, p 213

2 tbsp murri[1]
1 leek
1 tsp cumin
1 savory[2]
2 lbs. mussels
1 passum[3]
Possitively Delicious!
Photo by: Lord-Williams


Preparation

Chop the leek and the herbs. Put all the ingredients in a pot. Add enough water to cover the mussels. Bring to a boil. As soon as the mussels open remove from heat. Remove the vacant shell and serve the mussel in the other shell.[4]

APICIUS’ THE ROMAN COOKERY BOOK
THE LATIN VERION OF IX:IX: IN MITULIS, p. 212
IN MITULIS: liquamen, porrum concisum, cuminum, passum, satureiam, vinum, mixtum facies aquatius et ibi mitulos coques.  . . .  (430)

FLOWER’S ENGLISH VERSION
OF IX:IX: MUSSELS, p 213
Mix liquamen, chopped leek, cumin, passum, savory, and wine, dilute the mixture with water, and cook mussels in it.



[1] See blog titled almorí, published August 25, 2011 for recipe.

[2] Thyme is a substitute.
[3] Raisin wine, wine made from semi-dried grapes. As it was not found, regular wine was used instead.
[4] Normally fresh lemon is squeezed over the mussels at this point but it must be remembered that Romans did not have lemons.

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