Mussels with LentilsOrigin: Roman Period: Traditional |
Ingredients:
0.5–0.8l mussels per person Method:Clean the mussels thoroughly and throw away any that remain open when rapped sharply against the side of a table. Place the remainder in a stock pot, covering with a damp tea towel and a lid. Heat quickly, and shaking at frequent intervals cook for 5–7 minutes until the shells open. Once cooked, take the mussels from their shells (ensuring you remove the beards) and transfer to a large mortar. Mash with a pestle until they become a paste. Meanwhile, put the lentils in a pan of cold water along with the chopped onion and bring to the boil. Cook until the lentils are soft. Add the spices to another mortar and crush them together. Add the vinegar, Defritum and Liquamen to form a paste. Add the spice paste and the crushed mussels to the pan of lentils, bring to the boil and simmer until the mixture becomes a thick paste. Serve hot drizzled with olive oil. |
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