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Explore Oldest Cookbook in the West | APICIUS | Ancient Roman Mussels with 1,134,675 views, 47,336 likes, and 2,927 comments. Experience the impact of this video content that has captured audience attention.

Fried Peacock? Flamingo Tongue? Stuffed Dormouse? I decided to hold off on the more adventurous recipes in Apicius De Re Coquinaria, the oldest cookbook in the west, and opted for a simple steamed mussels using some classic Roman ingredients. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS** Colatura di Alici: https://amzn.to/3ffitDJ Summer Savory: https://amzn.to/2UC5lAO LINKS TO SOURCES** The Roman Cookery Book by Barbara Fowler & Elisabeth Rosenbaum: https://amzn.to/2UvJdrN Cooking and Dining In Imperial Rome by Apicius: https://amzn.to/2XWlZgG Food: A Cultural Culinary History by Ken Albala (Audiobook): https://amzn.to/30zK3Y8 https://coquinaria.nl/en/roman-mussels/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MAKING GARUM EPISODE https://youtu.be/5S7Bb0Qg-oE IN MITULIS (MUSSELS) ORIGINAL FOURTH CENTURY RECIPE (From Apicius De Re Coquinaria) "lN MITULIS: liquamen, porrum concisum, cuminum, passum, satureiam, vinum, mixtum facies aquatius et ibi mitulos coques." “ Mix liquamen, chopped leek, cumin, passum, savory, and wine, dilute the mixture with water, and cook the mussels in it.” MODERN RECIPE INGREDIENTS (Amounts are approximate) - 2 lbs of Live Mussels - 1 tablespoon Liquamen/Garum/fish sauce - ⅛ cup of Passum or Vin Santo or fortified sweet wine - 1 cup of chopped leek - ¼ tsp cumin - ½ tsp dried savory (I’ll link to that in the description as well) - ¼ cup of white wine - About ¾ cup Water (Or substitute more wine) METHOD 1. Wash the mussels and make sure that all are alive 2. Combine all ingredients except the mussels in a large pot. Depending on the pot, there should be about 1/2 inch of liquid at the bottom. Add more wine or water if necessary. Set over medium high heat until simmering. 3. Add mussels to the pot and cover and let steam for 5 minutes. 4. Once the mussels have opened, remove from the heat and serve. Any mussels that have not opened should be discarded. Photo Credits Apicius Manuscript - By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 De Re Coquinaria - Wellcome Library / CC BY (https://creativecommons.org/licenses/by/4.0) Carthage - damian entwistle / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Peacock - Jatin Sindhu / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Boar Mosaic - By Jerzy Strzelecki - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3208546 Sea Urchin - Filip Maljković from Pancevo, Serbia / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Dormouse - Zoë Helene Kindermann / CC BY (https://creativecommons.org/licenses/by/4.0) Music Credits Music: Feather Duster by Shane Ivers - https://www.silvermansound.com #tastinghistory #ancientrome #apicius #derecoquinaria #foodhistory

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