Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish)

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Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish)

Cumin Sauce for Shellfish (Cuminatum in ostrea et conchylia) is a traditional Ancient Roman recipe for a classic cumin-flavoured sauce intended to be served with oysters or other shellfish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cumin Sauce for Shellfish (Cuminatum in ostrea et conchylia).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4-6

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

Original Recipe

Cuminatum in ostrea et conchylia (from Apicius' De Re Coquinaria I,14,1)

Cuminatum in ostrea et conchylia: Piper, ligusticum, petroselinum, mentam siccam, cuminum plusculum, mel, acetum et liquamen.

Translation

Cumin sauce for oysters and shellfish: Pepper, lovage-seed, parsley, dried mint, quite a lot of cumin, honey, vinegar and liquamen.

Ingredients:

1 tsp black peppercorns
2 tsp lovage seeds, ground (or celery seeds)
2 tsp dried parsley (or parsley flakes)
1 tsp dried mint
1 tbsp cumin seeds
60ml runny honey
3 tbsp red wine vinegar
3 tsp liquamen (fish sauce (Nam Pla))
200ml fish or shellfish stock

Method:

Add the spices and herbs to a mortar and pound to a paste. Add the fish sauce and blend to a paste then combine with the honey, vinegar and shellfish stock. Use as a sauce to accompany oysters and/or shellfish.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.