Roman Seasoned Mussels

From a taste of Ancient Rome. Serve with Honeyed wine, Lucien sausages and some other Roman delights. The hard part will be finding the Roman Bath to serve it in.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 40 -50  mussels
• 1⁄2 cup wine
• 1⁄2 cup  vin santo wine
• 1  leek, chopped
• 1⁄8 cup  fresh cumin, minced
• 1⁄8 cup fresh savory, minced

• Roman Fish sauce (use 2 tablespoons)

• 1  quart  grape juice
• 2  teaspoons anchovy paste
• 1⁄8 teaspoon oregano

Directions

1. Reduce the grape juice to 1/10 volume.
2. Add the anchovy paste and the oregano.
3. Use as directed.
4. Mussel dish:
5. Wash the mussels thoroughly.
6. Place in pot and add water to cover them. Add remaining ingredients.
7. Boil until done. This means:
8. Shells will open during boiling. After shells open, boiling should continue for 3 to 5 minutes. So watch the mussels ok?