JCLIVE · Torch: U.S. · Winter 2020
17
Brussels Sprouts with Herbs
Ancient Roman Mussels
* 1 pound mussels
* 1 stem leek
* 1 tbsp garum (fish sauce)
* 1/2 cup white wine
* 1/4 cup passum (raisin or sweet wine)
* 1/2 tsp cumin
* 1 pound Brussels sprouts
* water for boiling
* 1/2 cup olive oil
* 1/2 cup white wine
* 1/2 tsp peppercorn
* 1/2 tsp cumin
* salt to taste
* bunch of mint and/or lovage
Remove the outermost leaves from the Brussels sprouts, then boil in salted water for 15 minutes. Drain and rinse with cold water. Grind peppercorn and cumin together. Combine olive oil, white wine, and salt. Toss the Brussels sprouts in the dressing, then mix in the chopped herbs.
Cut the white and fleshy part of the leek without mincing it overly. Put the mussels into a pot and add the leek, wine, passum, garum, and cumin seeds. Cook for about 10 minutes.
A DAY IN A ROMAN KITCHEN · Torch: U.S. · Summer 2021
Melon with Mint
* 1 honeydew
* 2 tbsp mint
* 2 tbsp honey
* 2 tbsp white wine vinegar
* 1 tbsp garum (fish sauce)
* pinch of pepper
Chop the melon into cubes. Combine the mint, honey, vinegar, garum, and pepper. Pour the vinaigrette over the melon and top with a few mint leaves.
Comments: Right balance of spices. The recipe reminded me of Mussels Josephine. Rating: 9/10
Comments: Refreshing dish. The garum made the vinaigrette quite savory. Rating: 7/10
Comments: The dressing enhanced the flavor of the Brussels sprouts, and was not bitter at all. Rating: 9/10