Boiled Mussels
Latin
aliter sfondilos elixos: perfundes ammulato infra scripto: apii semen rutam mel piper; teres; passum liquamen et oleum modice; amulo obligas; piper asparges et inferes.
English
Another way, boiled sfondili [a kind of shellfish]: pour over them the starch sauce written below: celery seed, rue, honey, pepper; grind; passum, fish sauce, and a little oil; bind with starch; sprinkle with pepper and serve.
Ingredients
- 900g mussels in shell, or 200g mussel meat
- ½ tsp ground celery seed
- ½ tsp rue
- 1 tsp honey
- 100 ml passum
- 15 ml fish sauce
- 15 ml olive oil
- Generous grind of black pepper
- 1 Tb cornstarch, made into a slurry
Method
- Boil the mussels until cooked. If they are in their shell, once cooked remove them from the shells.
- Place the mussel meat in a saucepan along with celery seed, rue, pepper, honey, passum, fish sauce, and olive oil. Bring to a simmer, then add the cornstarch slurry and cook until the sauce thickens.